Malaysian Delicacies

Fortune In a Bowl/A salad Idea

2012-01-20T08:47:00.001+08:00

Two recipe ideas for Chinese New Year.

100gm boneless chicken meat

½ tsp corn flour

1 red capsicum

1 yellow/green capsicum

¾ cup cube pineapples

1 dried red chilli(break into a few segments)

3 nips garlic-chopped

3 slices of ginger

1 medium onion(cut into quarters)

½ tsp oyster sauce

½ tsp light soy sauce

A few drops of Worchester sauce

1 tbsp sesame oil

Cut chicken meat into small pieces.Marinate it with light soy sauce and Worchester sauce.

Cut the capsicum into equal sizes in cubes.I used the pineapple in sugar syrup, so it was easy for me to cut it in equal size.The pineapples are sweet therefore there is no need to add sugar in the dish.

In a wok, heat sesame oil and ½ tbsp of cooking oil.You can add more oil if desired.Add in dried chilli, then the ginger –garlic and stir fry slighltly. Mix the corn flour to the chicken pieces and immediately add into the hot wok.Stir fry in a fast motion on high heat and this will ensure that the chicken pieces will separate individually .Then add in capsicum ,pineapple and oyster sauce.Stir fry again until all ingredients are well combines. Taste first,if preferred add in salt and sugar to taste.As the soy sauce will give the salty taste to the dish.If using fresh pineapples then do add some sugar to the dish.Make sure you do all this procedure on high heat and be careful as you are cooking.Be slightly apart from your stove.Thicken the dish with some cornflour mixture and close fire.Serve immediately.

Malaysian Delicacies would like to wish all friends and bloggers

Jicama with spicy tamarind Dressing

Dressing
50gm tamarind paste
100ml hot water
3 to 4 bird eye chillies
1 tbsp lime juice
5 to 6 tbsp sugar/raw sugar cane
Salt to taste

Vegetables
50gm carrot(julienne)
1 green apple(julienne)
100gm jicama/sengkuang (julienne)

Garnishing
Toasted sesame seeds
Toasted peanuts,roughly chopped
Crackers

Method

In a bowl place all the vegetables, pour in the dressing, and garnish on top with sesame seeds and peanuts.Place the crackers at the side. You can serve extra dressing on the side.

Adapted from:Flavour magazine

Raspberry Almond Bars

2012-01-06T12:42:00.008+08:00

Lets start the new Year with a sweet dessert/bars.
The recipe comes from Anna Olson.She used cherry jam but I replaced it with raspberry,you can vary it with strawberry as well.The crust was rather crumbly ,therefore be careful in handling after baking.Do not be generous on the jam ,as too much jam will make it ooze out while cutting.I have been rather generous in using the almond slices.One cup is sufficient enough.A beautiful treat for tea time.

Ingredients

Crust
• 1/2 cup unsalted butter, room temperature
• 1/4 cup icing sugar
• 1 dash dash of almond extract
• 1/2 teaspoon vanilla extract
• 1 1/4 cups all purpose flour
• 2 tablespoons ground almond
• 1/4 teaspoon salt

Filling
• 1 cup raspberry jam
• 1/2 teaspoon cinnamon

Topping
• 2 tablespoon milk
• 1 cup sliced almonds
• 2 tbsp sugar

Directions

Crust
1. Preheat oven to 350 F. Lightly grease and line an 8 x 8 inch pan with parchment paper.
2. Cream together butter and sugar until smooth. Add both extracts and blend in.
3. In a separate bowl, blend flour, ground almonds and salt. Add to butter mixture and blend (will be crumbly). Press crust into pan with fingers.
4. Bake for 18-20 minutes, until just brown around the edge of the pan. Allow to cool.

Filling
1. Stir together raspberry jam and cinnamon and spread over surface of cooled crust.
2. Heat together sugar and milk until sugar is dissolved. Pour over sliced almonds and toss to coat. Spread almonds over raspberry filling.
3. Bake for 15-18 minutes, until almonds turn golden brown.

To Assemble
1. Cool completely before slicing.

Submitting to : Yummy Dessert 4 New Year hosted by Pran Oriya Recipies ,
Bake Fest hosted by The Pumpkin Farm.Kids Delight-Colour Palatte started by Sri Valli of spicingyourlife.blogspot.com and at present hosted by Veena's Veg Junction

Chocolate Lava Cake recipe

2011-12-24T09:55:00.017+08:00

I was hunting for a lava chocolate cake that I wanted to try out since my daughter was at home for her semester break.Since kids and myself are chocoholic ,I wanted to try something that uses chocolate. I was searching for a recipe that uses cream as well in the cake as I have a box of 200ml cream in the fridge.Finally found one beautiful recipe from the net.A sweet treat for Christmas!!

Note:You will need 1 large bar (200gm) and a medium bar of chocolate to prepare this recipe.I used a bittersweet chocolate (Van Houten)for the cake and a milk chocolate(Cadbury) for the filling. So the recipe gives a semisweet taste with a sweet filling.The texture of the cake was not crumbly as it was firm yet soft. This is a recipe I will recommend anytime for all of you to try. Of course the recipe is rich with chocolate as am using bars and not cocoa powder like some recipe that you will come across.As for the lava filling its advisable to prepare it a day ahead as it needs to set properly so that you can easily take it out and place as filling.

Chocolate Lava Filling:
3 ounces Cadbury milk chocolate, finely chopped
or semisweet chocolate
6 tablespoons whipping cream
1 tablespoon light corn syrup
1 teaspoon vanilla extract

Cakes:
8 ounces Van Houten bittersweet chocolate, finely chopped
1/4 cup hot water
1 1/2 teaspoons vanilla extract
3/4 cup all-purpose flour
1/8 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup castor sugar
3 large eggs, separated

Topping:
Cocoa powder or icing sugar for the tops
Or any decorations that comes to mind

These individual chocolate cakes have a soft center of chocolate fudge that erupts in a rich, dark puddle from the warm cakes. They're best served just out of the oven.

For the filling, line a tray with a large piece of plastic wrap.
Melt the chocolate with the cream and corn syrup; whisk until smooth. Add the vanilla extract; set aside to cool until tepid.Pour in the chocolate; freeze at least 4 hours or overnight, or cover and freeze up to a month.

For the cakes, place rack in center of oven and heat to 425 degrees F. Generously butter eight 4-ounce souffle dishes or ramekins. Place them on a jellyroll pan.

Melt the chocolate with ¼ cup of hot water.once chocolate melt slightly , whisk it until smooth.Set aside to cool for 15 minutes.Stir in vanilla extract.
Cream the butter with 1/3 cup sugar with an electric mixer until light and fluffy, 2 minutes. Add the egg yolks, one at a time, mixing well after each addition. Stop the mixer and stir in the chocolate mixture. Fold in the flour and salt with a spatula. Beat the egg whites with a clean mixer until they hold soft peaks. Add the remaining sugar, one tablespoon at a time, mixing well after each addition. Continue beating until thick and glossy. Thoroughly mix one quarter of the beaten egg whites into chocolate batter; gently fold in the rest.

Fill each prepared souffle dish about halfway full with the chocolate batter. Gently bury some frozen chocolate(You can just take a small handful,just enough to place in the center) in the center of each; add remaining batter, filling cups almost to the top. Bake until cakes are puffy and set, 18 to 20 minutes.

Gently loosen from the sides of the dishes and invert onto serving plates. Serve as preferred.

Adapted from:recipegoldmine.com

This cute and really yummy recipe is heading to :
Ramya's Recipe's Cakes for Christmas Event,
Zesty Palette's Sinful Delights,Tickling Palates's Lets Cook:Baked Goodies

Erivum Puliyum.blogspot.com's Christmas Delicacy Event,
Srav's Culinary Concepts 5:Holiday Baking,
UK Rasoi...Day to day recipes 's Event: New Year New Dish ,
Edible Entertainment Event:Jingle All The Way,
Lets Do Brunch and Bake With Bizzy

Spicy Butter Chicken

2011-11-30T20:42:00.001+08:00

150gm chicken meat

1 cup potato flour

4 cili padi/birds eye chilli(chopped finely)

4 sprigs curry leaves

1 lemon grass(cut finely)

½ a bunga kantan /torch ginger(shredded finely)

Salt to taste

2 tbsp butter

Sliced the chicken meat as thinly as you can. Heat 2 cups oil.

Coat each piece of chicken on the potato flour both sided and deep fry in the hot oil .Do the same with the rest of the chicken pieces until finish.Dish out and place fried chicken pieces on paper towels.

In a wok , add in butter.Melt the butter in low heat.Saute curry leaves, cili padi, lemon grass and bunga kantan.Once aromatic, increase the heat.Add in chicken pieces and quickly coat it with the herbs .Add salt to taste.Dish out and serve immediately.

Kerutup Kambing

2011-11-05T11:10:00.002+08:00

Peculiar to Kelantan and also its neighbour, Terengganu, this is a dish that is prepared in most homes for Hari Raya or hari Raya Adha. The dish is normally cooked with fork-tender meat/beef that has been cooked in a special blend of spices, the kerutub is especially good with nasi minyak and other rice dishes, and even plain white rice.It is said that the kerutup dish is the signature dish in Kelantan as the rendang is in the west Malaysia.This version of the kerutup was dished up by Chef Wan .I have replaced beef with mutton.

Malaysian Delicacies would like to wish all muslim bloggers and friends
~~*~~ Eid Ul Adha or Selamat Hari Raya Aidil Adha~~*~~

Ingredients:

125 ml / 4 fl oz / ½ Cup of Vegetable Oil
2 Onions, peeled and sliced
3 Screw Pine Leaves (Daun Pandan), shredded and knotted
1 kg / 2 pounds 3 ounces of lean Beef (Topside finely sliced)
750 ml / 1 1/5 pints / 3 cups Coconut Cream/milk (Santan Pekat)
750 ml 1/ 1/5 pints / 3 cups water
2 Tbsp Tamarind Pulp(Indian Dates or Assam Fruit)
55 g / 2 oz / ½ cup roasted, pounded desiccated Coconut (Kerisik)
1 Tbsp / ½ fl oz sugar
Salt to taste

Whole Spices Ingredients:

2 Star Anise
3 Cardamom pods
3 Cloves
1 Cinnamon Stick

Paste Ingredients (to be Finely Grounded):

20-30 dried Chilies, seeded, soaked in water, and drained
200 g / 7 oz of Onions, peeled
4 Garlic cloves, peeled
2 cm / 1 inch fresh Ginger, peeled
2 Tbsp / 1 oz
Coriander Powder (Serbuk Ketumbar)
1 tsp Fennel Powder
1 tsp Cumin Powder
15-20 pieces Black Peppercorns
2 cm / 1 inch fresh Ginger, sliced
A pinch Nutmeg
1 cup water

Method:
Heat the oil and sauté the Onions and the whole Spices till fragrant and golden. Add the Paste and fry till the oil begins to rise to the surface.

Add in the chicken, Screw Pine Leaves (Daun Pandan), Coconut Cream, Tamarind Pulp, water, salt and sugar. Simmer ingredients till chicken cooks through and the gravy thickens.

Add on roasted, pounded desiccated Coconut (Kerisik), turn off the fire, stir well and serve

The above recipe is heading its way to ,Muhibbah Malaysian Monday Event hosted by TestWithSkewer and HungryTummies.

Sago Palm Sugar Cupcake

2011-10-24T19:54:00.001+08:00

Malaysian Delicacies would like to wish all friends and fellow bloggers :

Sago filling

¼ cup sago pearls

2 tbsp sugar

300ml water

100ml coconut cream

Coconut cake

260gm cake flour

1 tsp baking powder

½ tsp bicarbonate of soda

½ tsp salt

4 large eggs(separated)

110gm unsalted butter,softened

400gm castor sugar

250ml coconut cream

Palm Sugar Icing

110gm unsalted butter,softened

¼ tsp fine salt

1 tsp vanilla essence

440gm icing sugar,sifted

90ml heavy cream

2 tbsp palm sugar syrup/gula Melaka syrup

There are 3 stages for this cupcake.

First,prepare the sago filling.

In a pot,boil the sago pearls ,sugar,water for 15 mins.Turn off the heat and cover teh pot with lid for 10mins or until pearls are translucent.Mix in coconut cream .Cool the sago.

To make coconut cake:

Preheat oven at 180C.

Line muffin pan with paper cups or muffin cups.Sift the flour,baking powder ,bicarbonate of soda and salt.

In a bowl,cream butter,sugar and coconut cream until fluffy.Add yolks one at a time,beating in slow speed.Add in the flour ingredients bit by bit and mix.

In a separate mixer,beat egg whites with a pinch of salt until stiff but not dry.Using a spatula fold in the egg whites in the flour mixture.Fill in paper cups ¾ full and bake for 18 to 20mins or until golden colour.Remove and cool.

To prepare the icing: Cream butter on medium speed until fluffy .reduce speed and add in essence and salt.Add the icing sugar alternating with cream until you achieve a smooth mixture.This should take about 25mins.Refrigerate before using.

To decorate the cupcake: Make a small dent in the cupcake and fill with sago mixture,then top up with palm sugar icing .You can decorate as desired.

Note: Leave the cake to cool down completely before icing.

The cake tastes better the next day.

The icing gives the cupcakes a rich taste so try your best not to omit it when trying out the recipe.

Adapted from: Flavour Magazine

Carrot Orange Bread and Butter Cinnamon Roll recipes are heading to Priya's Easy N Tasty Recipe 's Healthy Cooking Challenge started by Smita of My Tasty Curry

Chicken In Dark Sauce/Gulab Jamun Ice Cream

2011-10-19T10:13:00.007+08:00

More diwali dishes for all to try :

Chicken In dark Sauce/Ayam Masak Hitam

Spices

2 cinnamon sticks

5 cardamom

1 bay leaf

1 star anise

Ingredients:
90 ml / 3 fl oz / 3/8 cup Vegetable Oil
1 kg / 2 Pounds chicken/mutton
3 pieces Tamarind Juice (Assam Juice) - mix Tamarind Pulp with hot water, strain
45 g / 1 ½ oz / ¼ cup Brown Sugar or Palm Sugar (Gula Melaka)
1 litre / 1 3/5 pints / 4 cups water
125 ml / 4 fl oz / ½ cup Dark Sweet Soy Sauce (Kicap Manis)
3 Tbsp / 2 ½ fl oz Chili Paste (Cili Boh) (if using mutton use chilli powder)

Salt

Paste Ingredients: - to be Finely Grounded

8 Shallots (Red Onion), peeled
4 Garlic Cloves, peeled
2 cm / 1 inch Ginger, peeled & chopped
4 Lemongrass (Serai), finely sliced
1 tsp Turmeric Powder
Water to blend

Method:

Heat the oil and add the spices,once aromatic sauté the Paste until fragrant and oil begins to appear on the surface.
Add in chicken, Tamarind Juice, Dark Sweet Soy Sauce, Brown Sugar/palm sugar and water. Stir well. Add salt and pepper to taste.
Simmer until the chicken is tender, and the sauce almost dry. Serve.

Gulab Jamun Ice Cream

For the Gulab Jamun

Buy instant gulab jamun mix and prepare as per the direction given in the box.

For this recipe: make a small marble size round .The gulab will rise slightly when fried and double in size once soaked in sugar syrup. So the smaller it is, the cuter it will look.For the sugar syrup I added a few drops of cardamom essence.

For the ice cream:

2 tbsp roasted pistachio nuts(chopped)

2 tsp cardamom essence(sold in Indian grocery shops)

(if not ground 5 cardamom pods into very fine powder)

200gm vanilla ice cream

Method: Mix all the ingredients together and freeze it.

Decoration:

Chopped pistachio nuts

Rose petals(any colours)

Serving:

Place 1 big scoop of ice cream in serving cup,place a gulab jamun in the centre,drizzle some of the sugar syrup if desired, and sprinkle some pistachio nuts as well as some rose petals.Serve immediately.

Gulab Jamun recipe was submitted for the event **Diwali Sweet Recipes** hosted by My Culinary Creations .Also heading to My Diwali My Way Event hosted by A Girls...Diary, Gulab Jamun and Chicken in Dark sauce ,Festival Of Lights Event hosted by Anu's healthy Kitchen,Oh Taste N See 's Event Serve It-Festival Potluck started by Kriti's Kitchenand and at present hosted by Taste N see.

Pandan Pallgova & Shallot Cookies

2011-10-06T10:59:00.016+08:00

Around KL Sentral ?check out the Deepavali Carnival,click the link

below to get more info

Diwali season is just around the corner ,what reason more than to prepare all the goodies to enjoy the day.Malaysian Delicacies will be placing a few recipe ideas for the Festival of Light for all of you to try ,so do come back occasionally to check on my recipes.
First submittion for the month is Pandan Pallgova and Fragrant Shallot Cookies.The original pallgova recipe comes from my aunt who is residing in states at present ,I have made some innovation on the recipe and added pandan flavouring,just as rich and tasty,while the cookie recipe comes from the Flavour magazine.

Pandan Pallgova

I mug milk powder
1 mug sugar
¾ mug water
1 tbsp pandan coconut powder
1 tbsp self raising flour
2 screwpine leaves (knotted),
1 tbsp ghee
A few drops of green colouring
2 tbsp of roasted almond slices

Image shows the mug and tbsp spoon that I used and the ingredients

Note: If you cant get pandan flavoured coconut powder,can use plain coconut powder.Do not omit the pandan leaves if using plain coconut powder.
There are two ways that you can use to pour the finishing product:
1)Coat a bit of ghee on the tray where you will be pouring the finish product.You can use a flat top/cover of a stainless steel pan or even a cookie baking tray.
2) Or you can place an aluminium foil sheet on the tray and coat ghee on the foil.

Method:
In a non stick pan or wok, heat ¾ mug water ,add in sugar, and screwpine leaves.Leave to simmer until sugar dissolves.Add in the green colouring as well.Reduce heat to the lowest.Wait until sugar had dissolved and slightly reduced.Combine all the dry ingredients in a bowl except almonds.
Slowly add spoonful by spoonful of the dry ingredients into the sugar syrup.Stir at all time as the milk powder can burn and change the colouring of the pallgova.Add in the powders and keep stirring until all the dry ingredients have been added to the syrup.Add in the ghee as well and keep stirring in low heat until the batter can come out from the pan easily.This will take about 20 -35mins or so.Make sure at all times to stir the mixture and do not leave the wok/pan.
Pour into a flat baking tray .Sprinkle with some toasted almond slices.After about 5 mins, take a knife ,coat with some ghee and start making ¾ cuts in diamond shapes in the pallgova.You have to do it while it’s still soft because once its toughen, when you cut ,it might break and give you uneven shapes.Leave to cool , as it cools it will become tough.If you feel after 3 hours also your pallgova has not become tough, do not worry, leave it for a day or two,it surely will get tough.The reason could be that you have not stirred it long enough.
Once the pallgova have cooled down,break them into parts,it will be easier since you have already cut it ¾ way earlier.Good Luck.Remember Practise Makes Perfect.

Fragrant Shallot Cookies

This tender melting shortbread cookie gets the fragrance from the shallot crisps.
You can buy ready made shallot crisps from the wet market or supermarket or make it yourself.

Homemade shallot crisps:
1 cup cooking oil
12-16 shallots,peeled and thinly sliced.
Heat oil in a pan over medium heat.Deep fry shallots until crispy and light brown.Remove from heat and drain excess oil.Leave to cool. Use as required.

For the cookie:
320g butter
¼ tsp salt(if using unsalted butter)
160g icing sugar
1 Grade A egg
75g shallot crisps(thinly crushed with a fork)
2 heaped tbsp grated parmesan cheese
500gm plain flour,sifted
50gm cornflour,sifted
1 tsp baking powder,sifted
½ tsp bicarbonate of soda,sifted

Method:
Preheat oven at 180C,Grease the baking tray.Using beater,cream butter ,sugar and salt.Beat in egg,add in the rest of the ingredients and mix to form a dough.Chill dough in the fridge for 20mins.Roll dough to a thickness of 0.5cm and cut into desired shapes.You can use a cookie press/sawa, but make sure the shallots are not crushed but grounded ,so that it will come out easily .Arrange on baking trays and bake for 25 to 30mins.Leave to cool before storing.

Pandan Pallgova recipe was submitted for the event **Diwali Sweet Recipes** hosted by My Culinary Creations .Also heading to My Diwali My Way Event hosted by A Girls...Diary ,Festival Of Lights Event hosted by Anu's healthy Kitchen,Oh Taste N See 's Event Serve It-Festival Potluck started by Kriti's Kitchenand and at present hosted by Taste N see. Also to Torview to her Rainbow Colours Finale.
Also heading to Healing food Coconut Event hosted by Saffronstreaks,started by Cooking With Siri

Kuih Koci Pumpkin

2011-09-23T11:30:00.007+08:00

This is a teatime steamed kuih , great with a cup of tea or coffee with a sweet coconut filling.The dough is a mixture of flour ,mashed pumpkin and coconut milk . This is a delightful chewy and rich desserts that are made from natural ingredients . There are more than 100 different types of Malay kuihs and these recipe emerged and came from the Indonesian and Malay villages with a bit of variation with the use of pumpkin.

Ingredients

o 250g pumpkin

o 250g glutinous rice flour

o 100ml thin coconut milk (from 1/2 a grated coconut)

o 1/2 tsp salt (add to coconut milk)

o 20 pieces of 18cm x 14cm pieces of cut out banana leaf

o 20 pieces of 14cm x 1.5cm pieces of cut up strips of banana leaf

Filling:

o 50g castor sugar

o 75g palm sugar (gula melaka)

o 75ml water

o 2 pandan leaves/screwpine leaves

o 100g white grated coconut

o 50g toasted groundnuts, skinned and coarsely pounded(optional)

Method

Cut pumpkin into cubes, steam until cooked
and mash while still hot. Sift in glutinous
rice
flour and mix. Add in coconut milk gradually
and mix into a soft and smooth dough. Set
aside.

To prepare the filling: Bring the water, sugar, palm sugar and pandan leaf to a boil to
dissolve the sugar. Strain.Add in grated coconut and cook over medium low heat until mixture turns dry. Add in groundnuts and mix.

Take a piece of cut-out banana leaf. Brush lightly with oil. Take a small portion of dough
and spread it out in the centre of the banana leaf. Place a teaspoon of filling. Add another
small portion of dough. Wrap up.

Place the kuih koci in a steamer and steam for 15-20 minutes. Remove and serve the kuih
hot or chill before serving.

Source:Chef Amy Beh

The above recipe is heading its way to Serve it-Steamed Event hosted by Krithi's Kitchen and Oh Taste N See.

Happy Onam 2011

2011-09-08T17:13:00.004+08:00

Malaysian Delicacies would like to wish all Malayalees around the globe a very

Some dishes to consider in your Onam sandya:

Recipes for Raya

2011-08-29T14:32:00.002+08:00

Malaysian Delicacies would like to wish all Muslim friends and Malaysians ,Selamat Hari Raya Aidil Fitri and Happy National Day.To celebrate this festival ,I am submitting 3 dishes to try out during the holidays.

Gulai Ayam Pegaga/Chicken with Indian pennywort

I like to cook with pegaga whenever I could.Its easily available in the wet market and quite common among Malaysians.Locally, known as pegaga among the Malays, ching chow sui by Chinese , and gotu kola or valarai by Indians or Indian pennywort in many parts of the world ,it has a lot of anti ageing properties.You can read more about pegaga http://malaysiandelicacies.blogspot.com/2008/09/tips-of-month-aug-2008.html.I have always use the leaves as kerabu ,until I came across a recipe that cooks curry with it in the Rasa Magazine.

It doesn’t use oil , as all the ingredients are mixed together in a pot and cooked until thick. The leaves are added finally and served.

1 chicken (cut into 8 or 12 pieces)

Grated coconut from 1 coconut

100gm of pegaga

3 lemongrass(bruised)

2 pcs of assam keping/dried tamarind

Salt to taste

Pounded into a paste

8 cili padi/bird eye chillies

4cm fresh turmeric

Take about 3-4 cups of coconut milk from the coconut.Leave aside.

In a pot, place chicken pieces,pounded ingredients and 2 cups water.Simmer until the water evaporates.Reduce heat and add in lemon grass, assam keeping and coconut milk and simmer gently for about 2 mins ,then add in the pegaga leaves.Cook for further 1 -2 mins and close fire.Make sure the coconut milk does not break when simmering.

Prawns masala with Thai basil/Udang masala daun selasih

Two varieties of this fragrant herb are found in Indonesia. They are generally added to dishes at the last minute for maximum flavour. Daun kemangi has a lemony scent, while daun selasih (identical to Thai horopa) is more similar to sweet

European basil.

½ kilo prawns

1 tbsp plain flour

1 tbsp cornflour

1 tbsp rice flour

1 tbsp coriander powder

1 tbsp chilli powder

1 tsp turmeric powder

1 tsp black pepper powder

1 tbsp ginger-garlic paste

A bunch of daun selasih/thai basil

1 tsp lime juice

Salt to taste

Clean prawns, discard head and remove black vein.You can cook with the shells or without it,according to personal preference.

In a large bowl mix in all the ingredients except daun selasih.

Add in the prawns (wipe dry in paper towel) and mix it into the spices and powders.Sprinkle some water and combine the prawns with the ingredients and leave to marinate for 15-20mins

This dish tastes well if you cook in a claypot/periuk belanga /mannchathi.

Add a bit of oil, about 4 tbsp , leave to heat then add in the marinated prawns.Slow cook until the prawns are well coated with the masala.

Wash the herb/basil and pluck the leaves, you can use the stems as well, but do not add alot.

When the dish is fully cooked add in the bunch of herbs and combine it with the prawns.Close fire immediately as we do not want the herbs to cook too much.Serve as a side dish with rice.

Blue Lemonade

1 jug of ice water

10 lemons (squeeze the juice)

1/2 cup of sugar syrup

ice cubes

blue colouring

Decoration

Assam Powder

Method

In the jug mix lemon juice, sugar syrup and ice water.Add a few drops of blue colouring.

Coat the top part of the serving glass with cut lemon and dip in assam powder.Make sure the assam powder is well coated in a round circle.Add in ice cubes, and slowly pour in the lemonade.Serve immediately.

Cucur Badak

2011-08-19T08:01:00.007+08:00

Kuih for breakfast or Tea time .

For the dough

300gms sweet potato,peeled and cut into chunks

50-60gms plain flour

¼ tsp salt

For the filling

20gms red chillies,cut into a few parts and soaked in water for 20mins

3 shallots

1 lemon grass,cut into a few parts

1 tsp dried prawns,soak in water and then squeeze out the water,pounded roughly

70gm grated coconut,the white part only,pounded coarsely

Salt and sugar

To prepare the dough

Steam the sweet potatoes until tender and mash it while it is still hot.Leave to cool.

Mix in salt and flour to the sweet potatoes.Knead lightly to form a pliable dough.Add more flour if the dough is sticky.

To prepare the filling

Heat oil in low fire.Pound dried chillies and shallots finely.Pound dried prawns separately.Fry spice paste for about 3 to 4mins until fragrant.Add in lemon grass and pounded dried prawns.

Cook further for another minute.Add in coarsely pounded coconut,salt and sugar to taste.Saute further.Leave the filling to cool before using.Discard lemon grass.

To make the kuih:

Take a small amount of dough and make a well in the center.Stuff with about 1 tsp or more of filling.Gather the edges to seal the dough around the filling.Shape it into a ball and flatten slightly .Repeat with the remaining dough .Heat oil in a wok.Pour enough oil to deep fry about 2 to 3 cakes.

Fry over medium heat until golden brown on both sides .Remove and drain on a paper towel.

The above recipe is heading its way to ,Muhibbah Malaysian Monday Event hosted by TestWithSkewer and HungryTummies.Also heading to Scrumptious Sally's Breakfast Club #14-Potatoes Event , Serve It-Fried hosted by Oh Taste N See and Krithi,Lets Do Brunch and Meatless Monday by My Sweet And Savoury

Sweet Black glutinous porridge

2011-08-01T21:07:00.007+08:00

Bubur pulut hitam or black glutinous rice porridge is one of the many sweet desserts that you will find in Malaysia.One of the most popular and common desserts in many Nyonya and Peranakan families.It is made of black glutinous rice (black sticky rice), water, sugar, and topped with slightly coconut milk when served.

Malaysian Delicacies would like to wish all muslim friend and bloggers "Selamat Menyambut Ramadhan Al-Mubarak " or "Happy Fasting".Hope you try out this easy sweet dish as a starter to open your fast.

100gms black glutinous rice (wash and soak for about 30mins)

2 screwpine leaves(knotted)

3 cups water

½ chopped gula Melaka/palm sugar

4 tbsp sugar(optional)

A pinch of salt

½ cup thick coconut milk

Boil the rice with water, palm sugar and sugar.(Can lessen the sugar amount if you do not want the porriage too sweet).Add in the knotted screwpine leaves and salt as well.Stir and leave to cook until the rice is soft.Add water if the dish dries off.Once the rice is cook, check whether the consistency of liquid is enough.If too thick add more water .Close fire.You can serve it hot or cold ,I prefer it hot.

Serving:Pour hot semi thick porridge in a serving bowl or cup, pour on top 1 to 2 tbsp of thick coconut milk .Serve immediately.

Note: You can add the coconut milk in the porridge and give a stir.But do not allow it to boil.Close fire.Some do not like to take coconut milk,therefore ,serving the coconut milk and porridge separately gives your guests a choice of adding it or not.

The above recipe is heading its way to ,Muhibbah Malaysian Monday Event hosted by TestWithSkewer and HungryTummies.Also to Torviewtoronto ,to her Food Palette series -Black and Jabeen's corner for her Iftar Nights.

Linking with My Culinary Creations for the Rice Event

Kuih Kosui/Koswi

2011-07-28T08:50:00.003+08:00

300gm dark brown sugar/gula merah/chopped palm sugar

200gm sugar

300gm plain flour

100gm potato flour/tepung ubi

1 tsp alkaline water/kan sui/air kapur sirih/air abu

Enough water

Coating

2 cup grated coconut(white part only)

1 pinch of salt

Place brown sugar and sugar in a bowl.Add about 200ml water and boil until both sugar dissolves.Close fire.Leave to cool for about 5 mins. Sieve the sugar syrup and add enough water to make it 1800ml .

Add in the flours, alkaline water and stir until all the ingredients combine well.Sieve the mixture.

Grease the steaming pan with a bit of oil .Place in the pan in the steamer for about 3 mins. Stir the mixture and pour slowly in the steamer pan. Cover the steamer lid with a kitchen towel so the water does not drop in the batter.Steam for 25 to 30mins. You can use small cups also. Grease the cups or moulds with oil and heat it up before pouring the batter.Steam for about 10mins to 15mins .

Take the pan from the steamer and leave the kuih to cool down about 5 to 6 hrs. You must leave the kuih to cool down completely before cutting, if not the kuih will break easily .Mix the grated coconut with salt and place in the steamer . This can be done finally once the kuih is done. Just place the coconut in the steamer for a while .This will soften the coconut. Coat the cut kuihs in the coconut and serve.

Air kapur sirih: Kapur is a lime powder used for making the kapur water,a milky liquid obtained by mixing kapur with water.Kapur is actually fossilised coral ground to a powder.The powder itself is commonly spread on betel leaves,which are chewed together with the betelnut as a stimulant ,antiseptic and mouth cleanser.In malay cooking ,this liquid is usually added to sweet kuih to firm up the texture. It is also to batters for a crispier fritters. In nyonya kuihs they prefer to use air abu /alkaline water sold in bottle. It looks like water .

Note:

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The above recipe is heading its way to ,Muhibbah Malaysian Monday Event hosted by TestWithSkewer and HungryTummies

Purple cabbage and Fennel slaw

2011-07-05T08:56:00.006+08:00

· I cup sliced fennel bulb

· ½ an apple ,julienne

· 100gms purple cabbage

· 1 medium onion

· Dressing

· ½ tsp parsley flakes

· 1 tsp yellow mustard

· 1 tsp honey

· 1/4 tsp salt

· 1/4 tsp cracked black pepper

· 1-1/2TBS fresh lemon/lime juice

· 1 tsp sugar cane sugar

· ¼ cup mayonnaise

Directions:

Julienne all the vegetables and fruit.Sliced the onions as thin as possible as well.Mix in a bowl.To the ingredient add in the dressing.

Dressing: In a small bowl, mix in all the ingredients except mayonnaise.Give a stir and mix into the veges and fruit.Stir to combine.Finally add in the mayonnaise and mix until the ingredients are well combined.Keep refrigerated and serve cold.Goes well as a side dish or eat it just as it is as a diet food!!

Note: You can also substitute mayonnaise with ½ cup apple cider vinegar.

Submitting the above recipe to Tor view:Food Palette Purple and Lets Do Brunch,Mandy's recipe Box ,Totally Tasty TuesdaysLady Behind The Curtain's Cast Party Wednesday,and Meatless Monday.

Banana and almond frangipane tart

2011-06-27T16:02:00.005+08:00

I have changed pear with bananas

Pâte Sablée

1 1/2 cups flour

1/2 cup confectioner’s sugar

1/2 teaspoon salt

9 tablespoon butter, very cold, cut into small pieces

1 egg yolk

Bananas

2 ripe bananas(cut diagonally )

1 cinnamon stick

3 tbsp water

1 tbsp chopped palm sugar(gula Melaka)

A pinch of salt

Frangipane

6 tablespoons butter, at room temperature

2/3 cup sugar

80gms ground blanched almonds

2 teaspoons flour

1 tbsp banana puree/mashed

1 teaspoon cornstarch

1 large egg plus 1 egg white

1 teaspoon vanilla extract

½ teaspoons almond extract

For the bananas: Combine the water, sugar, cinnamon stick, and salt in a saucepan and leave to simmer gently. Once the syrup thickens ,close fire and leave to cool .Once the syrup is cooled partially, combine well the bananas into the thicken palm sugar syrup.Leave to cool completely before using. After the syrup has cooled down , take a piece at a time and place the bananas in a kitchen towel, this is to drain excess syrup from the bananas. At times more liquid can make the frangipane soggy.

For the tart shell: Put the flour, confectioner’s sugar, and salt in a food processor and pulse a few times to combine. Add the pieces of cold butter and pulse until the butter is cut into pea-sized pieces. There is a bit of problem I faced in measuring 9 tbsp of butter, I have always felt the standard measuring(gms or oz) is always safe when it comes to baking, the tbsp measuring was a bit tedious,which I think I kinda added more then required.I had to add in more flour due to that.The idea that I can give if you have spoon measuring problem is , leave the butter to soften, measure 9 tbsp then place the butter in the fridge or freezer to cool .Then you can use the cold butter for the tart shell.Once you have combine butter ,sugar , flour,salt then add the egg yolk and combine in several pulses until the dough starts to turn from dry to clumpy. Do not let the dough form one giant ball or it will be be overworked – just keep checking after every pulse and when the dough pieces looks like they will stick when you press them together.

Butter a 9-in tart tin with removable bottom. Turn the dough out into the tin and press into the bottom and up the sides with your fingers. You probably will not need all the dough – save the extra for patching the shell after you bake it. Do not press the dough too hard or it will become tough – just enough for it to form to the tin.

Freeze the tart shell for at least 30 minutes. When you are ready to bake it, preheat the oven to 375 degrees.

To partially bake the tart shell, take a piece of foil and butter the shiny side, then press the buttered side tightly to the shell. You do not need pie weights. Place the tart shell on a baking sheet and bake for about 25 minutes, until the shell is dry and lightly colored. If any places have cracked, repair with the extra dough. Let cool on a rack until room temperature.

For the frangipane: Combine the butter and sugar in the food processor and combine until smooth. Add the ground almonds and blend together. Add the flour and cornstarch,banana puree and then the egg and egg white. Process the mixture until it is very smooth. Add in the vanilla and almond extracts just to blend. The frangipane can be used immediately or you can store it in the refrigerator for up to 2 days. If it becomes too firm in the fridge, let it sit at room temperature for a while to soften before using.

To finish the tart: Preheat the oven to 350 degrees. Spread the frangipane evenly into the cooled tart shell (It should be liquid enough to smooth out on its own .)

Place the bananas as creatively as you can on the frangipane batter.

Place the tart on a baking sheet and bake in the oven for about 45-50 minutes, until the frangipane is puffed, golden brown, and firm to the touch. Cool the tart on a wire rack.

Before serving, you can brush the top with some warmed apple jelly to glaze, or dust confectioner’s sugar over the tart.

I liked the filling, only the tart shell was slightly crumbly , but the taste was fabulous.

Adapted from: http://dessertfirstgirl.com/2006/11/pear_and_almond.html

The above tart recipe is heading its way to Kriti's Healing food-Banana started by Cooking With Siri. My old recipe:Tempting Mango Pudding have been linked to My Easy To Cook Recipes Mango Event.

Stir Fry Egg Noodle

2011-06-10T08:24:00.007+08:00

Check out:http://www.churpchurp.com/malaysiandelicacies/share/proton-exora1
http://www.churpchurp.com/malaysiandelicacies/share/LamoreNail

1 roll of egg noodle(dried)

1 cup mustard green(cut into a few parts)

½ a yellow capsicum

1 sprig spring onion

½ cup beansprout

1 red chilli (sliced diagonally)

1 medium onion(sliced)

3 slices of ginger

2 garlic(chopped)

2 tbsp light soy sauce

½ tbsp oyster sauce

Sugar to taste

Garnish

Pickled onions

Blanch the egg noodle in hot water.Sieve and leave the noodles in a colander.

Cut capsicum length wise.Cut spring onions in a few parts.Keep aside.

Heat a wok and place 1 tbsp oil,sauté garlic until fragrant,add in ginger ,red chillies and onions and stir fry lightly.Lower the heat at this stage and add in the noodles and all the sauces.Stir to combine.Sprinkle some water so that the dish is not dry.Mix in capsicum ,beansprout and salt/sugar to taste.Stir until the vegetables are partially cooked.Close fire.Dish out ,and garnish with some chopped spring onions and picked onions

Note: If you use salty light soy sauce then add a bit of sugar,if using sweet light soy sauce then salt abit.

The above recipe is being submitted for the CBB Series #4 ~ Chinese Cuisine Event hosted by Tickling Palates
Sweet and Savoury's Lets Do Brunch

English Enrichment Test

2011-06-06T13:46:00.001+08:00

Do you have children who will be sitting for UPSR, PMR or SPM 2011 ,
then there is a survey test for English Language.
Click to the relevant site and encourage your kids to take the test.

Latihan Bahasa Inggeris untuk murid-murid UPSR, PMR dan SPM tahun 2011.
Sila pergi ke URL dibawah untuk mengambil latihan tersebut.

UPSR : UPSR

PMR : PMR

SPM : SPM

Spinach N Cabbage Prathas

2011-05-27T08:24:00.002+08:00

200gms Spinach, shredded
100gms Cabbage, shredded
2 cups Whole wheat flour (atta)
1/2 cup Gram flour (besan)
Salt to taste
1 tsp Red chilli powder
1/4 tsp Carom seeds (ajwain)
1 -2 Green chillies, chopped
1 medium onion(chopped)
2 tbsp oil
1/2 cup Milk

Place whole wheat flour atta and gram flour in a bowl. Add salt, red chilli powder, carom seeds, green chillies,onions, cabbage, spinach, three teaspoons of oil and mix well. Mix milk with three fourth cup of water and add to the flour and knead into a soft dough. Cover the dough with damp muslin cloth and set aside for fifteen minutes.Divide into small rounds , roll out and flatten into thick prathas in a round shape . Heat a tawa, place a prata on it and cook on one side for half a minute. Flip and cook for another half a minute.Then turn the side again and coat with some ghee all around the pratha and cook. Flip again coat with a bit of ghee all around . Cook till both sides are evenly done. Serve with mango chutney , raita,curries of your choice.Serve the pratha within an hour and best eaten when hot.

I only made five prathas.The left over dough I flatten them into round shapes and placed in between plastic sheets to avoid sticking.Then I placed them in a bigger plastic sealable bag and kept them in the freezer.In this manner you can take out and make when you want it.Since the pratha dough is uncooked, try using up within a week or two..If you want to keep it longer, cook each prathas without ghee and leave them to cool.Then place them in between plastic sheets and freeze them.The prathas will last more longer.Save the trouble of preparing them all the time and avoid wastage!! When you want to prepare, cook in the same manner but this time coat with some ghee.

Variations:At times I use mustard green with cabbage,can use purple cabbage also as it gives a beautiful colouring or a combination of semi boiled potatoes(grated) with cabbage.

Source: Masterchef Sanjeev Kapoor

The above recipe is heading its way to the event Veggie/Fruit A Month-Spinach ,a brainchild of Priya and at present guest hosted by Rasoi The Kitchen

Part Select

2011-05-20T08:05:00.007+08:00

I think many of us always will try to do certain things by ourselves, whether its repairing or building of something without the aid of experts or professionals. And of course some times we feel happy because our attempts were successful and at times depressed because things just didn’t turn out the way we wanted it.

And here’s where PartSelect, a site that helps many to do home repairs comes handy.With PartSelect you can never fail. They provide the tools to help you at every stage of your repair from diagnosing the problem to installing the part. They mission is to become the ultimate home repair resource for do-it-yourselfers.

Check out Virtual Repairman and you will know just what I mean. You can search LAT9206BAE (or even a model number from your own appliances!) This will take you to a list of symptoms this model experiences and clicking on one of those, such as Leaking Water, burning smell or even why the water is not draining , will take you to a list of parts that will fix that specific problem (and how often it does) for your specific model.

As well, doing a model search right from their homepage will take you to a page like this http://www.partselect.com/AdvancedModelSearch.aspx?ModelNum=lat9206bae&mfgModelNum=&fkMfgID=1 which gives you several ways to locate the part you need: by symptom, by searching for its name, and by location – which gives you exploded diagrams for each section of the appliance.

You can check for oven, microwave, refrigerator or even for dishwasher. Not forgetting electronic gadgets such as TVs, cell phones and camcorders. There is an easy installation video as well as installation instructions here to start yourself with!

The site is very helpful to me especially with the electronic gadgets diy. Many seem to have been benefitted by the site and therefore don’t let yourself be left out!!
We can do things faster and easily with the help they provide. If you want something fixed or repaired,you know where to go ....... PartSelect is your place. Check it out!!Hope that it will be as helpful to you as it was for me.

Linking the below recipes to Learning To Cook for the Celebrate Sweets-Stuffed Sweets Event brainchild of Nivedita.

Puran Poli
Red Bean Pancake

Mint Prawn Masala

2011-05-14T08:17:00.004+08:00

Mint...just say the word and cool, refreshing images
come to mind: frosty glasses of lemonade garnished
with curly sprigs of spearmint; the clean, chilling taste
of a mint candy cane. Even chewing gum, mouthwash,
and toothpaste companies use images of crisp, clean
snowy slopes to let us know how refreshing their mint
flavored products are. Delicious recipes for soups and
deserts. Remedies for various health troubles and
countless other uses mint as been in the culinary and medicine world for some time now.
Mint has been also known to be in a part of Greek mythology. According to the legend, Minthe originally was a nymph, and Pluto's lover. When his wife Persephone found out, in a fit of rage she turned Minthe into a lowly plant, to be trod upon. Pluto could not undo the spell, but softened the spell by giving her a sweet scent which would perfume the air when her leaves were stepped upon.

I have actually used mint mostly when making chutneys or some time as a garnish on my rice dishes. That’s as much as mint’s importance was in my household.But lately I seem to like the flavour of coriander and mint leaves.Therefore I always try to find more ways to use both these herbs in my cooking. Generally mint is commonly used by the Indians here in Malaysia. Its very rare to see them in Malay and Chinese cuisine.I came across this recipe and just couldnt resist trying them out. The mint aroma surprisingly was not as strong as I thought, and felt the dish was more tastier without the roasted chana dal.

½ kg prawns (clean and keep the tails in tack)
1 1/2 cup chopped mint leaves/pudina(use the leaves only and discard the stems)
2 dried chillies(cut into a few segments,deseed)
½ tsp fennel seeds
1 small cinnamon stick
4 cloves
2 sprigs curry leaves
1 large onion(chopped)
1 small tomato(chopped)
1 tsp ginger paste
1 tsp garlic paste
11/2 tbsp coriander powder
1 tbsp chilli powder
1 tsp turmeric powder
1 green chillies (sliced thinly)
1 tsp Roasted chana dal (pound coarsely)(optional)
Salt to taste
Garnish
Chopped coriander and mint leaves

Heat 2 tbsp oil, add in dried chillies, fennel,cloves, and curry leaves. Mix in chopped onions and sauté until onion turn slightly brown, mix in chopped mint leaves and sauté again until leaves soften.Add in tomato and ginger garlic paste.Give a few stirring before adding in the prawns.Cook until prawns turn pinkish, make sure the prawns are well coated with the masala.Spread the prawns in the wok, add in coriander powder,chilli powder and turmeric powder.Mix in green chillies as well. Give a stir so that the prawns are well mixed with the powders and salt.Leave to cook for 5mins.Do not add water as we want a dry dish. Finally add in the coarsely pounded chana dal.Personally I felt the dish is tasty enough without the chana dal.If you like a cruncy bite then add in the dal.Granish with chopped coriander and mint leaves.

Source: Chef Damodharan

The below recipes are heading its way to the Food Palette Series theme being Pink,hosted by Torviewtoronto.

~~Happy Mother's Day~~

2011-05-07T10:35:00.000+08:00

Malaysian Delicacies would like to wish all mothers a very
~~*~~Happy Mother's Day~~*~~

Red Bean Pancake

2011-04-28T08:55:00.008+08:00

Batter
1 cup plain flour
1 small egg
½ cup milk
½ cup +3 tbsp water
A pinch of salt

Filling/Sweet red bean paste
500gm red bean(soak in water for 2 hrs)
5 tbsp sugar
3 cups water

Topping
2 tbsp roasted groundnuts,(deskin)
¼ tsp icing sugar

Filling:Cook the red bean until soft and mashed it into a paste.Cook it dry and leave to cool.You can also pressure cook the red bean , sieve and then make it into a paste.
Batter:In a bowl, mix in flour,egg ,milk,water and salt.Use a whisk to make it into a smooth batter.
Heat a wok.Turn the wok at all sides so that there is enough heat at all sides.Then grease the wok with oil.Make sure there is no excess oil on the wok. Grease as round as you want your pancake to be.Pour a ladleful of batter from the side slowly then turn the wok so that the batter is evenly coated and have a beautiful round shape.Close fire immediately.The pancake will cook in the heat.Do not turn the pancake,leave it in the wok.
Take a plastic sheet, place a handful of red bean paste on it, make sure its dried , place another sheet on top, slowly spread it with a rolling pin as thin as possible, make it into a rectangle shape ,just nice to place on the middle of your pancake(which is still on a wok).Slowly transfer the red bean paste into the pancake.Take the edges of each side of the pancake to cover the red bean.If you can still see the paste after sealing all edges,then take a bit more batter and cover the expose area,reheat the wok again, and slowly turn the pancake side down,and leave to cook slightly so that it seals the pancake.If the pancake seals beautifully at all sides, you still have to reheat the wok and turn the pancake .This is to ensure that the sides don’t open up.Transfer to a plate

This is how the pancake with filling will look.
Do the same until all the batter is used up.

Heat about 2 to 3 cups of oil.On medium heat slowly slide in the pancake and leave to fry until the pancake turn brown or crisp.Dish out and transfer to a paper towel.
Cut into a few parts and serve on a plate.
Topping: Coarsely pound the groundnuts and mix it with icing sugar.Sprinkle on the pancake and serve immediately.

The above recipe is heading to Krithi's Kitchen for the event Breakfast Club #10-Pancake,started by Helen of Fuss Free Flavours.Also submitting to Miz Helen's Full Plate Thursday ,Lets Do Brunch by My Sweet and Savoury,MLLA 34 started by Susan of Well Seasoned Cook and at present hosted by Desi Soccer Mom.

Linking to Learning To Cook for the Celebrate Sweets-Stuffed Sweets Event

Butter Cinnamon Roll

2011-03-30T09:37:00.018+08:00

The flour I used is high protein whole wheat flour,which is grounded with wheat kernel and contains bran germ ,endosperm and unbleached.High in protein and healthy .The rolls was soft and was a delightful addition for tea/coffee time. I baked a few buns and served them on the same day. The rest was kept in the freezer .Cut the remaining dough and leave to prove the next day before baking.

Ingredients A

280gm whole wheat plain flour

15gm milk powder

2.5gm bread improver

Ingredients B

60gm castor sugar

½ tsp salt

70gm water

6gm instant yeast

100gm fresh milk

Ingredient C

50gm butter

Filling

Butter

Cinnamon powder

Castor sugar

Glaze

2 tbsp raspberry/strawberry /fruit jam

1 tbsp water

Combine A and B to form almost a dough.Remove and place on a flat surface.Add in C and knead to form a smooth dough.Knead for about 20mins until dough becomes elastic. Leave it to prove double in size for about 1 to 2 hours.Cover with a damp cloth.After 2 hours refrigerate the dough for about 15mins.Then use fist to press out the air from the dough.Roll in a rectangular shape in a flat sheet preferable aluminium foil.Apply butter, sprinkle with cinnamon powder and castor sugar.Roll up neatly .You can use the sheet to pull up the dough slowly and make into a roll. Seal both edges .Keep in the freezer for about 20mins.Cut into a few sections.Arrange onto a greased aluminium foil tart cases.

Let it prove double in size. Bake at 190C for 15 to 20mins. Glaze with jam to give a shiny look. Glaze: Heat up jam with water until its spreading consistency .Close fire.Leave to cool.

The above recipe is heading its way to the Cooking With Seeds-Wheat event started by Priya of Priya's Easy N tasty Recipe and at present hosted by Veggie Platter. Also heading to ,Priyas Now Serving Fast Food Not Fat Food Event and YeastSpotting hosted by Wild Yeast Blog ,Treat To Eyes-Series 2 hosted by Rumana of Spice Ur Senses, The Hearth and Soul #41and Kelly the Kitchen Kop’s Real Food Wednesday blog carnival.Dining with Debbie's Whats On The Menu Wednesday and Sweet and Savoury's Lets Do Brunch.Let's support Wit,Wok,Wisdom's first blog event Let's break Bread together.Linking to her as well.

Bukhari Rice,Ayam Masak Merah,Tomato Salsa

2011-03-18T09:41:00.007+08:00

As I was browsing thru the many blogs ,I came across Sanyukta’s Cooking with Tomatoes Event.The event caught my attention and was wondering what Malaysian delicacy that I can come up with using tomatoes.The one dish that keep coming to my mind was Ayam Masak Merah or Red Chicken Curry.Translated the dish is known as Chicken cooked in red sauce.Ayam Masak Merah is a famous malay wedding dish .You can come across this dish widely in many functions.The original recipe is chicken marinated with turmeric and salt. It is then deep fried.A sauce or gravy is done to coat the chicken.The gravy comprises of dried chillies,tomato sauce,tomato puree ,a mild use of ginger garlic paste,and a generous amount of sliced onions. The dish is dried and has a fiery red colouring in presentation. One can but not appreciate this beautiful and tasty dish which goes along well with nasi kunyit or beriani.My recipe today actually differs slightly from its original recipe.As I have come across tasting this Ayam Masak Merah which has a rich coconut milk gravy to it. I will of course share the original recipe another time, but for now I hope you enjoy and try out this beautiful recipe as well.I have tasted the dish but do not know the actually ingredients.So it is to my discretion that this recipe has been created and frankly I am happy of the result because it actually tastes the same as to the one I had in mind.

To go along with this dish, I made Nasi Bukhari and tomato salsa. Nasi Bukhari is Arabic in origin and it is essentially a variation of pilaf.I manage to get a packet of the ready made Faiza Bukhari spice .The spices are a combination of nutmeg,fennel, cumin seeds, cloves,cinnamon,cardamom, coriander ,shajeera, anise and black pepper.So the rice recipe is also included in today’s blogging. A side dish of tomato salsa finishes up this one set menu.You can also have a stir fry and some fried papad to make it a full menu .All three recipes uses tomatoes.So just great to submit to CWF-WF/WV-Tomato!!

Tomato is such a versatile fruit.It is widely used in many dishes across the world.Known as the apple of love by the French,tomatoes help to stimulate blood circulation with its high level s of vitamin C.The Aztecs and other peoples in the region used the fruit in their cooking while the southern Mexican started to cultivate it probably by 500BC. Aztec writings have mentioned tomatoes were prepared with peppers, corn and salt .Therefore its no wonder of the variation tomatoes have brought to food thru its existence through out the centuries. What with its appearance –red and luscious ,it is considered a passion inducing sensual food.

Bukhari Rice

3 cups briyani rice
1 pkt (25gm) Faiza Bukhari spice
½ l water
½ cup evaporated milk
2 screwpine leaves-knotted
2 lemon grass(bruised)
1 cinnamon stick
Salt to taste

Grind

1 medium onion
3 nips garlic
1 fresh tomato

Soak briyani rice in water for 20mins.Drain in a colander.
Heat 1tbsp ghee, add in cinnamon stick, and sauté the grind ingredients until aromatic.Mix in the Bukhari spice and stir for a few seconds.Add in drained briyani rice and give a few stir.Let teh rice mix well with the spices. Transfer the mixture to the rice cooker.Mix in evaporated milk.Place teh lemongrass and screwpine leaves.Pour in the water and add salt.Give a stir. Cook until rice is done.
Before serving,discard the screwpine leaves and lemon grass.

Ayam Masak Merah(Red Chicken Curry)

800gm chicken
1 large tomato(chopped)
1 ½ tbsp tomato puree
3 tbsp tomato sauce
2 lemon grass(bruised)
1 ½ cup light coconut milk
1 cup thick coconut milk
Salt to taste
1 sprig curry leaf (optional)

Grind to a paste

2 large Bombay onions
5 red chillies
4 slices of ginger
3 nips garlic

Heat 4 tbsp oil, add in chopped tomatoes and cook until it come to a very soft paste ,add in the grind ingredients and sauté further until the spices are aromatic. Mix in tomato puree and stir further.In between add in chicken pieces, lemon grass,tomato sauce and salt.Mix well so that the chicken is well incorporated with the spices.Leave to cook for about 2 mins. Reduce the heat and pour in light coconut milk,stir and leave to simmer very gently. Finalize by adding the thick coconut milk and once it bubbles a few times,close fire.Taste and adjust seasoning.Best serve with briyani, Nasi Kunyit,White rice or even with bread.

Tomato Salsa

3 ripe tomatoes
3 pineapple rings
3 calamansi limes(extract juice)
3 tbsp chopped cucumber or apples
1 tbsp mustard powder or sauce
3 tbsp chilli sauce

Halve the tomatoes.Discard the pith. Place the tomatoes and pineapples in a flat tray.Sprinkle with some sugar and coarse chilli flakes. Bake in preheated oven 200C for 15mins.
Peel of the skin from the tomatoes.Cut small .Cut the pineapple in required size.
In a bowl, combine apples, pineapples and tomatoes.Mix in mustard ,chilli sauce and calamansi juice.Give a stir.Keep refrigerated.

All the above dishes is also heading its way to ,Muhibbah Malaysian Monday Event hosted by TestWithSkewer and HungryTummies

Linking with My Culinary Creations for the Rice Event

Baby Mustard Green with wolfberries

2011-03-05T19:33:00.003+08:00

Wolfberries or better known as goji berry, one of the most nutritious ‘superfruits’ on the planet is fast becoming a known berry to all communities.
Historically, how it seem to be well known in Asia can be found through the ancient Himalayans, who were the ones to first encounter the miracle fruit. For thousands of years, the goji berry gave Himalayans health and energy. Then, once the Chinese and Indians passed through their lands, the Himalayans decided to share their ‘secret.’ The foreigners welcomed the new knowledge as they began incorporating the goji berry into their own herbal solutions.
As the berries became popular in other parts of Asia, legends of its powers began to spread. One of these legends tells the story of a well that was built next to a Buddhist temple. Goji vines had grown around it, so it was common for the berries to fall into the water.
Well, over time people noticed that those who prayed at that particular temple not only looked younger, but they also were much healthier. But the secret wasn’t in the prayer… at least not in a direct sense. What made them so healthy were the goji berries they had consumed while drinking the water.

From that point forward, the goji berry never lost its popularity. So today’s recipe is with this super berries. Not only does it make your food look attractive but healthy as well.

200gm baby mustard greens
2 tbsp wolfberries (soak in water for 15mins)
½ a chicken stock cube
½ cup thinly sliced chicken pieces
2 tsp sesame oil
2 nips garlic(chopped)
1in ginger (sliced thinly)
½ tsp cornflour

Salt and sugar to taste

Sauces
1 tsp light soy sauce
1 tsp oyster sauce

Boil 2 cups of water. Sieve the wolfberries and put into the boiling water.After 15mins sieve and keep aside.
Separately boil some water.Add in some salt and cooking oil. Wash and clean the greens.Blanch the mustard greens and place on serving dish.

Mix some corn flour with the chicken.Heat some sesame oil, sauté garlic and ginger. Once aromatic add in chicken pieces and sauté until chicken cooks on high fire. Once cooked, dish out the chicken pieces only,leaving the garlic and ginger in the wok.

Place the chicken on the serving dish with the mustard greens.

Add in 1 cup water or stock into the wok. Leave to simmer.Crumble in the chicken cube,add in the sauces ,salt and sugar to taste.Thicken the sauce with some cornflour mixture.Close fire.
Place the wolfberries in the center of the serving dish,pour on the gravy and serve immediately.

Festive Dishes

2011-02-02T19:35:00.005+08:00

I know am way behind in blogging , especially with chinese new year dishes, as the New Year is tomorrow, many would be busy joining family members in their hometown to enjoy their reunion dinner. As I am blogging, I can smell the tantalizing, barbecue smell going thru my nostrils, ha ha ha ... as my neighbour have decided that they would enjoy a barbecue instead of the normal round table dinner.Wow..thats a change !!
I have not blogged for the last month ,as I have mention in Facebook , I had a virus attack and all my new recipes images have vanished with it. It was indeed depressing ,but what to do...life goes on.

Ok..lets push that aside....today I am sharing three beautiful recipes , A rich Choco Mandarine Cake, followed by sweet and cute Daisy Orange Coconut Tart and finishing of with a simple to prepare Orange Bee Hoon dish.Even if the recipes are abit late to prepare today,maybe you can try it later on or on Chap Goh May.

Festive Orange Bee Hoon

200gms bee hoon (soak in water for 30mins)
¼ cup shallot oil
100gm carrot(cut in long thin strips)
200gm cabbage(julienne)
50gm dried prawns (soak in water for 15 mins and squeeze out)
200gms boneless chicken
4 sprigs spring onions
Salt, MSG and a bit of sugar

Cut thinly 10 shallots and deep fry in ¼ cup oil to have shallot oil. Use the fried shallots for garnishing. Pound coarsely the dried prawns.Keep aside.
Cut chicken in long thin strips.Keep aside.
Cut spring onions. Separate the white parts with the green. The green part will be used as garnishing.
Sieve the been hoon in a colander.
Heat shallot oil, fry the bottom white parts of the spring onions.Add in dried prawns and sauté further.In between add in chicken meat and cook until soften.Mix in cabbages and carrots and stir fry until vegetables soften.
Mix in the bee hoon , adding in seasoning , salt and a pinch of sugar.Also add msg/aji no moto.Sprinkle some water and stir fry until all the ingredients are well combined.
Taste to check if the seasoning is enough. Dish out.Garnish with crisp shallots and chopped spring onions.

Daisy Orange Coconut Tarts

Ingredients
200gms grated coconut(white part only)
¾ cup sugar
½ cup orange juice
1 tsp orange rinds
A few drops of orange colouring
1 tsp cornflour mix with 1 tbsp water

For the tarts
250gm butter
½ tsp vanilla essence
1 ½ egg yolk + ½ egg white
50gm castor sugar
1 heaped tbsp milk powder
400gms superfine flour

For the filling
In a pan, fry the coconut slightly for about 3 to 4 mins. Add in the juice, sugar and mix until well combined.In between mix in rinds, colouring and cornflour mixture and thicken up the filling. Close fire and leave the filling to cool.

For the tarts
Cream butter and sugar until creamy, add eggs and vanilla essence.Fold in teh flour to a soft dough.
Use a piping tube and press into a daisy.Using your finger make a dent in the center.
Preheat oven at 180C and bake the tarts for 12 mins.
If you want to make some design on top of the tarts ,then create the design and coat the top with some beaten egg and bake .

Once the tarts have cool down,take a small ball of filling and place on the dented part of the tart(use hand glove when doing this).Decorate or press with the design pastry.

The method above, gives a juicy filling when you bite into the tarts.

I felt placing the filling before baking gives the filling a dried taste and the filling can easily be burnt.

Choco Mandarine Cake

For the Orange Layer
¾ cup plain flour
¼ cup self raising flour
1 egg, lightly beaten
1 tsp orange emulco

125gm white chocolate(chopped)
125gm butter
¾ cup castor sugar
I honey mandarin orange(seedless)
4 tbsp hot water

In a bowl , place the mandarin orange with some water.Boil the orange all sides for 30 mins. Take out the orange and leave to cool. Puree the mandarin orange with skin in a mixer/blender,Leave aside
Sift flours into a mixing bowl.
Melt white chocolate in double boiling method.Remove from heat.
Combine butter, sugar, mandarin puree, and hot water in a small bowl.Stir over low heat until butter has melted and sugar has dissolved.Gradually blend in teh melted white chocolate.Leave to cool.Mix in emulco and leave to cool.
Mix in beaten egg in the flours, and slowly pour in the cooled orange batter.Mix until well combined.
Bake cake for about 30mins ,in preheated oven 180-C.You can use grease paper in your pan if preferred. Stand cake for 10mins before turning into a wire rack.

For the dark layer
¾ cup plain flour
2 tbsp self raising flour
2 tbsp cocoa powder
1 egg, lightly beaten

125 gm butter
125 gm dark chocolate /expresso chocolates ,chopped
1 cup castor sugar
½ cup hot water
2 tsp instant coffee powder( omit if using expresso chocolates)

Sieve all the dry ingredients in a bowl.
In a heat proof bowl, mix in butter, chocolates,sugar, coffee and hot water.Stir in a double boiler until chocolates melts and the mixture is smooth.Leave to cool.
Add in beaten egg in the flour .Stir slightly and pour in the dark chocolate mixture.Stir with a wooden spoon until just combined. Do not overbeat.
Grease the pan with a baking sheet.Bake the cake for about 25-30mins or until skewer comes out clean from the cake in preheated oven at 180C.

Dark Chocolate Cream
125gm Butter
100gms Cadbury French vanilla chocolate(can use other varieties)
½ tsp orange emulco

Melt the chocolate in double boiler method.Beat the butter until creamy and add in the melted chocolate and emulco. Sand wich the cake with the cream.

Malaysian Delicacies would like to wish all friends and bloggers

~~~***~~~HaPPy ChiNeSe New YeAr 2011~~~***~~~

HaPPy NeW YeAr ~2011~

2010-12-31T23:00:00.001+08:00

MALAYSIAN DELICACIES WOULD LIKE TO WISH
ALL FRIENDS AND BLOGGERS A VERY
**~~**HAPPY NEW YEAR 2011**~~**

Lemon Ginger Bar,Soft Pumpkin Cookies N Crustless Quiche

2010-12-22T13:57:00.018+08:00

Its the christmas season and followed by the New Year , so here's wishing all friends and bloggers a very very Merry Christmas and Happy Holidays.
Before that I would like to thank Akila of Akila's Kitchen for giving me the Yummy Recipes Award.She conducts a monthly event titiled 'Dish Name Starts with ....".Please do participate and visit her blog when free.

There may not be any white Christmas in Malaysia but it is still joyously celebrated just like everywhere else in the world. This is the time where family and friends get together and exchange gifts for the day.So for this wonderful season , I would like to share three recipes with all of you.The first one is a rich ginger and lemon flavoured bar ,followed by Soft Pumpkin Cookies and finalising with a simple fast to prepare quiche.Hope these recipes would help you in preparing your christmas menu.

LEMON GINGER BARS

An amazingly easy ,soft and tasty bars for those who love the taste of ginger on their tastebuds.The bars was a hit and I used melted white chocolate to add some Christmas look to the cookies. I added 2 tbsp water to the glaze to make it more lighter and in pouring consistency.This recipe comes from Nick Malgieri from his latest book 'BAKE'.
Use standard measuring cup.

GINGER DOUGH
2 1/2 cups all-purpose flour (spoon flour into dry-measure cup and level off)
3/4 cup sugar
2 tablespoons ground ginger (more if you like)
2 teaspoons baking powder
8 ounces (2 sticks) unsalted butter
1 large egg
1/4 cup finely chopped crystallized ginger
2 tablespoons honey
2 teaspoons finely grated lemon zest

LEMON GLAZE
2 cups confectioners’ sugar, sifted after measuring
3 tablespoons lemon juice, strained before measuring
One 9 x 13 x 2-inch pan lined with buttered foil

Decoration:
Melted white chocolate
(red and green colouring)

1. Set a rack in the middle level of the oven and preheat to 375 degrees.
2. Mix the flour, sugar, ground ginger, and baking powder in a medium bowl.
3. Melt the butter over medium heat and immediately add to the dry ingredients; use a large rubber spatula to stir to a smooth, shiny dough. Add the egg, crystallized ginger, honey and lemon zest and beat vigorously to make a smooth dough.
4. Use baking sheet for easy handling.Scrape the dough into the prepared pan and use the floured palm of your hand to evenly press it over the bottom of the pan. Don’t be concerned if the dough looks greasy after pressing it onto the pan – the butter will be reabsorbed while baking.
5. Bake the bars until well risen, firm, and lightly golden, about 20 to 25 minutes.
6. While the bars are baking, use a small rubber spatula to beat the confectioners’ sugar and lemon juice together. Add water, 1/2 teaspoon at a time, if it’s too thick to spread.
7. The dough was too soft to be transferred actually therefore I didn’t transfer the dough on a board, as advised. Immediately use a small offset spatula to evenly spread the lemon glaze on the bars. It will set as the bars cool.Pipe white chocolate in a zig zag motion .Leave to cool for about 5 mins.
8. Use a ruler and a sharp knife to mark, then cut, 2-inch squares.
9. Store the squares in a tightly-covered tin or plastic container between sheets of wax paper.

Source: http://www.nickmalgieri.com/

Old-Fashioned Soft Pumpkin Cookies

Wonderful cookies; soft & chewy with a nice pumpkin & spice flavor. .It was just as the name describe it ‘soft’ as the cookies were soft thru out . Fairly simple recipe as you only need to drop spoonful on the baking sheet.I choose not to use the icing glaze but had the idea of using melted white chocolate .While melting ,a drop of water got mixed in and it cuddle up my chocolate !!I used Hershey candy cane chocolate which was on hand instead.I also made half a batch with mixing some orange rind and it was a blast too.

Use standard measuring cup for better result.

Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY'S® 100% Pure Pumpkin or fresh mashed pumpkin
1 large egg
1 teaspoon vanilla extract
1 tsp orange rind (optional)(Use 2 tsp if you want to use for the whole mixture)

Decoration
Melted white chocolate
Or Icing Glaze

Directions
PREHEAT oven to 350° F. Grease baking sheets.
I used fresh pumpkin.Peel of the skin ,cut into small pieces and boil until soft. Leave the pumpkin in room temperature for at least 1 hour for it to dry slightly as there should not be fluid in it. Mashed into a smooth paste .
COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth.(Note: Add in orange rind also if using). Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle melted chocolate over cookies.

If using GLAZE:
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

Source: http://www.verybestbaking.com/

Crustless Quick Quiche

Making this quiche is quick and easy as its mix and bake method.The texture is firm up with the use of flour as the quiche needs to hold on its own without the crust. Quite commonly made with bacon or ham ,I have used meatloaf instead.You can flavour it with smoked salmon or grilled vegetables as well.

150-200gm meatloaf
2 tsp honey

3 eggs
100gm flour
450ml milk
100gm tasty cheese (any type)
2 tsp chopped spring onions
1 medium onion(chopped)
½ tsp dried thyme,oregano and basil leaves
¼ tsp grounded nutmeg
Salt and pepper

Butter for greasing pan

Preheat oven at 180C. Cut the meatloaf in long strips.Heat ½ tbsp butter .Once melted add in the meatloaf and fry over medium heat until edges starts to crisp.Add in honey and sauté further,set aside.
In a bowl, combine eggs,flour and milk.Stir until smooth.Sieve . Mix in grated cheese, meatloaf, all the herbs,nutmeg, salt and pepper.Pour the mixture into a 22cm diameter pan and bake for 30 to 35mins or edges starts to brown.Insert a skewer in the middle ,if it comes out clean then the quiche is ready.Serve with a simple sauce.

Sauce:
4 tbsp thai chilli sauce
1 tbsp oyster sauce
1 tbsp light soy sauce

Mix all the sauce in a bowl.

Submitting Lemon Ginger Bars and Soft Pumpkin Cookies to the Cakes And Cookies For Xmas Event hosted by My Culinary Creations.
Also submitting to TorViewToronto Lemon Ginger Bars for the event Food Palette Series-White.
Crustless Quick Quiche is submitted for the Anyone Can Cook Event hosted by Umm Mymoonah of Taste Of Pearl City
Finally all the above recipes are heading its way to the Christmas Event 2010 hosted by Asan Khana

Carrot Orange Bread

2010-11-12T11:17:00.010+08:00

A beautiful bread serve with butter and jam. Advisable to consume the bread within 2 dayz.

Ingredients A
200gm bread flour
10gm milk powder
½ tsp bread improver

Ingredients B
20gm castor sugar
2gm salt
½ tsp honey
65gm carrot juice
25gm cold orange juice and rinds from one orange
25gm egg
4gm instant yeast

Ingredient C
25gm butter

Topping
Sesame seeds

Dissolve all the ingredients B, then add in A till it becomes a rough dough.
Add in C ,mix well.Knead into a smooth dough.This can take about 15mins until when you touch the dough it bounces back .rest the dough for 30mins.
Divide the dough into 5 or 8 parts.Mould into round shape,place onto greased tray.Leave it to prove in size,Can take about a hour or so.Brush with egg wash and sprinkle with sesame seeds.Bake at 180C for 20-25mins.

Source: Home Bread by Khoo See Yew

The above recipe is heading its way to a few events:

Monthly Mingle -Fruit in Baking hosted by Passionate About Baking ,brainchild of Meeta of What's For Lunch honey

Dish Starts With - C hosted by Akila's Kitchen

Yeastspotting hosted by Wild Yeast Blog,a weekly event.

Bake Off Event hosted by Versatile Kitchen , a weekly event too.

The above recipe is heading to Priya's Easy N Tasty Recipe 's Healthy Cooking Challenge started by Smita of My Tasty Curry

Carrot Rice, Fish Cutlet N Buah Kana Cookies

2010-11-03T20:59:00.013+08:00

A very Special Happy Deepavali Greeting from Malaysian Delicacies to all friends and fellow bloggers . Three festive dishes for all to try out this Deepavali.

4 cups basmati rice or raw white rice
2 tomatoes(chopped)
2-3 lemon grass(crushed)
2 screwpine leaves (knotted)
16 cashewnuts (break in halve or small pieces)
2 tbsp kismis
1 cup evaporated milk

5 cups fresh carrot juice (use fresh carrots and extract juice)
2 tbsp chopped coriander leaves
1 large onions(cut into rings)
1 cup grated carrot (optional)
Salt to taste

To saute
5 cloves
5 cardamom
2in cinnamon stick
1 large onion (chopped)
1 in ginger (chopped)
4 tbsp ghee or margerine

Wash basmati rice .Soak in water.Drain the rice in a colander after 20/25mins.

In a wok, add in 1 ½ tbsp ghee, fry the cashewnuts until brown,dish out.Close fire . Add in the kismis and fry in the same ghee.The heat is enough to make the kismis puff up.High heat can burn the kismis,so be careful.Dish out the kismis .

In a separate wok, heat 4 tbsp ghee or margerine, add in cinnamon stick, cloves, and cardamom .Then add in the ginger and onions.Saute until aromatic.In between add in the crushed lemon grass and tomatoes.Stir fry until the tomatoes are smashed nicely.Then add in the basmati rice. Stir fry the rice with the spices until well incorporated. This could be about 3-4 mins. Transfer the rice into a rice cooker. Add in carrot juice , salt to taste, evaporated milk ,cashewnuts,raisins ,coriander leaves and screwpine leaves.Can add water if needed.Give it a stir and leave to cook .

Once the rice has cooked , discard the screwpine leaves,lemon grass and cinnamon stick.Or you can do this before serving .The more longer the herbs and spices are left in the rice, the more aromatic the rice gets.Spread grated carrots and onion rings and close the lid.Onion and grated carrots will soften in the heat of the rice. The carrot rice goes well with kurma or mutton curry.
Note: Try using small, long carrots as they are more sweeter.Can use Orange colouring if the rice is not orange enough.

350gm potatoes( boil in water until soft, peel skin and leave to cool)
250gm fish meat (preferable spanish mackerel/tenggiri)
4 sprigs curry leaves(use the leaves only)cut finely
2 tbsp chopped spring onions or coriander leaves
1 large onion(chopped finely)
1 red chilli(deseed and chopped finely)
3 nips garlic(chopped finely)
3 slices ginger (chopped finely)
½ tsp turmeric powder
1 tsp chilli powder
1 tsp fish curry powder
Salt to taste
½ beaten egg

Mash the potatoes finely. Steam the fish .Use the flesh only and discard the bones.Mix with the potatoes.Mix until fine and have no lumps.Mix in with the rest of the ingredients with the potatoes.
Make dough into a cylinder shape. You can also make into round shape and press slightly.

In a wide skillet heat oil on medium and when hot gently place the cutlets in the skillet.

Let fry for two minutes and then turn . All sides must be golden brown. Do not fry for too long as the taste can become slightly bitter.
Note: Can microwave the potatoes .
You can dip each cutlet in beaten egg and coat with bread crumbs to get a crispier outer layer.

7 oz castor sugar
7 oz butter
12 oz plain flour
1 egg yolk
½ tsp baking powder
2 tbsp cocoa powder(levelled)
1 tsp vanilla essence

Filling
Melted chocolate or jem

Sieve the dry ingredients together(flour,cocoa powder and baking powder).Keep aside.
Beat butter and sugar until fluffy.Add in vanilla essence and egg yolk .
Fold in the dry ingredients slowly.The dough will be slightly soft .Wrap the dough on a plastic cling wrap and refrigerate for 30 mins.
Coat the buah kana mould with flour and knock out excess flour,place a bit of the dough in the mould and knock out slowly from the mould the dough.
Coat each time the mould with flour before placing the dough.Grease the baking pan with some butter before placing the cookies.
Pre heat oven at 180C and bake for 8mins.Move each slightly from its original place and leave to cool slightly before taking out from the baking pan.
Sand wich the cookie with melted chocolate or jem of your preference.

Cookie mould

Apple N Raisin Strudel

2010-10-26T12:14:00.003+08:00

8 sheets filo pastry
60g butter, melted
2 tbsp oil
1 cup fresh breadcrumbs
3 tbsp ground almonds
2 large green apples
80gm raisins
1 tbsp lemon juice
½ tsp ground cinnamon
½ tsp mixed spice
Icing sugar ,to dust

Preheat oven at 180C.Lightly grease a baking tray with melted butter.Place a parchment paper.

In a bowl,mix together the breadcrumbs and almonds.Keep aside.

Mix melted butter with oil.Keep aside.

Peel,core and thinly slice the apples.Place in a large bowl and add in the sugar,raisins, lemon juice,cinnamon and mixed spice. Toss well with clean hands to thoroughly coat the apples.

Brush a sheet of pastry with the melted butter and oil.Form a large rectangle by placing a second sheet halfway down the first.Sprinkle the breadcrumbs/almond on over the pastry.Layer another two sheets on top, brushing with melted butter.Sprinkle again with breadcrumbs/almonds.Continue layering with the remaining filo pastries.

Drain the fruit filling and then spread along one long edge of the pastry.Roll up the pastry like swiss roll.Roll up the pastry,tucking in the ends to enclose the filling.Place seam side down and brush on top with melted butter.Bake for 35-40mins or until golden brown.Cut diagonally into individual slices , dust with icing sugar and cream when serving.

The above recipe is heading its way to Veggie/Fruit A Month Event-Apple hosted by Mharorajasthanrecipes

Proud Day for Malacca

2010-10-21T10:34:00.003+08:00

Datuk Seri Ali Rustam presenting a speech

At 2010 hours on 20.10.2010 Malacca was officially declared as a developed state in a grand ceremony at the Stadium Hang Jebat in Krubong. A public holiday was announced for the people in Malacca for the following day.

Prime Minister Datuk Seri Najib Tun Razak made the declaration via tele-conferencing from Kuala Lumpur to thousands of Malaccans gathered at a grand ceremony in Stadium Hang Jebat in Krubong last night
The event was themed “Developed Malacca 2010: Green Technology State City.”

The quest to become a developed state under a 10-year plan known
as Melaka Maju 2010 was achieved after Malacca fulfilled 32 criteria set by the Organisation for
Economic Cooperation and Development (OECD), a grouping of the world’s 33 richest
countries with the highest per capita GDP.
Chief Minister Datuk Seri Mohd Ali Rustam said it was a truly proud day for Malaccans as the state
was finally recognised as a developed state by the Organisation for Economic Cooperation and Development (OECD).
Jon Hall, who has been leading the OECD’s Global Project on Measuring the Progress of Societies,
said Malaccans had higher than the OECD’s minimum levels in virtually all indicators.

Melaka Maju 2010

2010-10-13T11:21:00.006+08:00

Melaka will be declared as a Develop State in Malaysia on 20.10.2010. The Status is not from Melaka Itself but will be given by OECD (Organisation for Economic Co-operation and Development ). OECD is a International Organization located in Paris.
The move to make Melaka a develop State started 10 years ago by Melaka Chief Minister, Datuk Seri Hj. Mohd. Ali bin Mohd. Rustam. Now until this October, Melaka are on the right track with 32 indicator give by OECD, Melaka already achieve 29 Indicator.

The score for Melaka now is 90.6% where Tourism Sector is most high in rank with 8.9 million tourist visit to Melaka.

After the declaration as a develop state, Melaka will move into Green Technology and hope to bring a higher income to the Melaccans.

All these would not have been possiable if not for our Chief Minister,Datuk Seri Hj. Mohd. Ali bin Mohd. Rustam. I feel its just the right term to declare him as Melaka Father Of Moderation or Bapa Pemodenan Melaka.If it was not for him, Melaka would not be as it is today. Lets all support him in whatever he undertakes for the goodness of Melaka.

Double Deck Chocolate Mousse

2010-09-28T16:29:00.006+08:00

This recipe is very simple and takes very little time to prepare.The only time consuming thing is freezing it.The mousse is best left overnight before serving but 5 hours in the fridge would be good enough if you cant wait that long!!

Ingredients
2 cups / 400ml whipping cream
4 ounces cadbury mousse chocolate, chopped(or milk chocolate)
6 tablespoons sugar
4 egg yolks
1 teaspoon vanilla
4 ounces semisweet or bittersweet chocolate, chopped

Directions
1. In a heavy small saucepan, combine 1 cup of the whipping cream, the mousse chocolate, and 3 tablespoons of the sugar. Cook and stir over medium heat about 5 minutes or until mixture comes to a full boil and thickens. (If chocolate flecks remain, use a wire whisk to beat mixture until smooth.)
2. In a medium bowl, beat 2 of the egg yolks with a wire whisk. Gradually stir all of the hot mixture into the beaten egg yolks; stir in 1/2 teaspoon of the vanilla. If using glass serving containers, cool slightly. Divide chocolate mixture evenly among 8 small glasses, dishes, pot de crème cups, or ramekins. Cover and refrigerate for 2 hours.*
3. Make the second layer of dessert using the same method with the remaining 1 cup whipping cream, the dark chocolate, the remaining 3 tablespoons sugar, the remaining 2 egg yolks, and the remaining 1/2 teaspoon vanilla. Divide dark chocolate mixture among chilled glasses. Cover and refrigerate about 5 hours or until firm.

The above recipe heads its way to Virtual Party-Chocolaty Dreams Event hosted by Shabitha of From My Home Kitchen

Kerabu fried Rice,Jackfruit N Prawns Curry N Cendol Soya

2010-09-07T12:56:00.010+08:00

Open houses,sumptuous food,green packets - these are part of Hari Raya festival here.In a few days time, the Ramadan will come to an end and Muslims all over the world will usher in the first day of syawal and celebrate Hari Raya Aidil Fitri or Eid.

Malaysian Delicacies would like to take this opportunity to wish all friends and bloggers a very Happy Hari Raya Aidil Fitri,Maaf Zahir Dan Batin.

As one of the important event in the muslim calendar,the festival is a time to be with the family and ask forgiveness from the elders.

The spirit and mood of festivities can be seen from last week itself, what with the muslim friends all busy shopping ,buying ingredients to bake and prepare raya kuihs.The kids have started their 1 week school holiday here for the raya festival and at certain school ,an extra day have been given since raya is falling near to weekend.

Mostly we all enjoy the delicious traditional and modern delicacies that makes an apperance every Raya.

Ideas of what menu to prepare during the raya festival will be the worry of most mums or those who are in charge of cooking.Of course some would have already planned the menu , by now!! and would be busy buying the ingredients needed for preparing the dishes.While some..are still thinking...indeed the normal menu of lemang,ketupat and rendang is a must in most household, there are some other ideas that one can think off.

So to help those who still have not decided the menu and to honour the season, Malaysian Delicacies would like to dedicate 3 beautiful dishes as Raya dishes for all to try, the first being Nasi Goreng Kerabu/Kerabu Fried Rice ,Gulai Nangka dan Udang/Jackfruit n Prawns Curry and finalising with a drink Cendol Soya.

Kerabu Fried Rice
Nasi Goreng Kerabu

1 kg cooked white rice (or Basmati rice)
3 eggs –beaten
1 ½ in shrimp paste
6tbsp cooking oil
Salt and pepper to taste

Ingredients to be sliced finely:
10 g kaffir lime leaves (daun limau purut)
2 onions
5 shallots
3 stalks lemon grass
2 stalks wild ginger flower (bunga kantan)
6 red chillies or 10g bird’eye chilli (cili padi)(chopped)
20g long beans
5g daun selom(julienne) (optional)
5g four-angle beans (kacang botol)

Method:

1.Heat the wok until slightly smokey,pour in oil .Crumble in shrimp paste and sauté slightly.Break the paste into powder form.Add in chopped garlic and sauté slightly,followed by the rest of the ingredients.Once the ingredients are slightly soften push all the sauted ingredients to a side, and with the remaining oil add in beaten egg on the flat surface,and scramble it slightly.Add white rice and fry evenly for about 15 minutes.Make sure the rice is well combined with the ingredients.Season with salt and pepper.

Jack Fruit and Prawn Curry
Gulai nangka dan udang

200 gms medium-sized prawns
½ cup of cut pineapples(optional)
1 tsp sugar
1 and a half -2 cups thick coconut milk
1 and a half -2 cups thin coconut milk
Salt to taste

Ingredients A:
500 gms young jack fruit
50 gms water
A pinch of salt
½ tsp turmeric powder

Ingredient B:
Grind into a paste
10 shallots
4 pips garlic
4 stalks lemon grass
6-8 red chillies
4 cm fresh turmeric
1 small piece of prawn paste

Method:
1.Cut young jack fruit into 3 cm pieces and boil with salt and turmeric powder to soften. Sieve and leave aside.
2.Heat pan and add in oil. Fry all the pounded ingredients untill fragrant.
3.Add in the boiled young jack fruit ,pineapples and prawns. Stir well for 5 mins.
4.Then pour in thin coconut milk and bring to boil.Season with salt and sugar.Cook for about 4 to 5 mins.
5.Lastly add in thick coconut milk. Once bubbles appear close fire.The gravy will thicken once cooled.

Soya Cendol

Cendol [pronounced 'chen-doll'] is a traditional desert originating from Java, Indonesia, but is also popular in Malaysia, Singapore, and Southern Thailand . The dessert's basic ingredients consist of shaved ice, coconut milk, starch noodles with green food coloring (usually sourced from the pandan leaf, and palm sugar syrup. Red beans, glutinous rice, grass jelly, and creamed corn are optional additions. Cendol has become a quintessential part of cuisine among the multi-racial population in Southeast Asia and is often sold by vendors at roadsides, hawker centres and food courts.
The affluence other parts of the states and countries, has given rise to different variations of cendol. One can occasionally come across variants such as cendol with vanilla ice-cream or cendol topped with durian. In Malacca in Malaysia, it's famous as durian cendol.
Today am blogging another variation by using the cendol in soya drink. Cendol is commonly made from green bean flour or Hoen Kwe flour. Cendol can be made from rice flour mixed with green bean flour too. Its easily obtainable here that I dont take the trouble to make home made cendol.It is recommended that you purchase soya milk with less sugar to prepare this drink.The rose syrup/sirap ros can be bought from supermarkets around Malaysia.

1 liter soya bean milk
500gm cendol
½ cup rose syrup
½ cup palm sugar syrup/sirap gula melaka
(100gm palm sugar cook with 1 cup water until thick and sieve)

The recipe is quite easy. In a serving glass, place a tbsp of cendol , pour in soya bean milk,in swirl motion add in palm sugar syrup and rose syrup each spoonful.
Serve chill.

Kerabu Fried Rice is heading its way to the Event Festive Rice hosted by TorviewToronto

Linking with My Culinary Creations for the Rice Event

Dutch Cherry Cake

2010-08-30T10:51:00.007+08:00

TO ALL MALAYSIANS

CHERRIES may be imported, but they are one of the freshest fruits you will find in the Malaysian market even though its not frequent here in Melaka. After ripening on the trees, they are harvested, packed and on the shelves at your local retailer or hypermarket within two days.
North-west cherries are one of the most popular types from the United States. The growing regions are scattered throughout the states of Washington, Oregon, Idaho, Utah and Montana to allow the fruit to ripen at different times.
The two species are sweet cherries (Bing, Royal Ann and Rainier) and sour cherries, also known as tart or pie cherries (Montmorency).
Demand for cherries in Malaysia may be high, but they are expensive owing to various reasons.
The mode of transportation by air to keep the fruit as fresh as possible and to get them in the shortest time from farms to consumers overseas is one reason cherries are costly. There are also potential hazards during the growing process. Cherries can make or break growers owing to climatic conditions.
Sometimes, growers make attempts to blow away rain clouds. Heat and rain can be a threat to cherries and damage the fruits.
Cherries are usually sold with the stems attached so that they last longer.
Choose large, plump cherries with smooth shiny skins. Keep whole cherries, unwashed, in a breathable plastic bag in the refrigerator. Wash before serving and eat as soon as possible as they can deteriorate fast.

Benefits of cherries
Sweet cherries are a good source of potassium. Increasing evidence shows that a diet rich in potassium may help to control blood pressure and reduce the risk of hypertension and stroke, according to the Northwest Cherries website.
Melatonin, a hormone produced by the pineal gland, is helpful in promoting healthy sleep patterns. Cherries are a plant food source of melatonin and one study shows that melatonin supplementation is effective in reducing jet lag.
They also have cancer-preventive components, including fibre, vitamin C, carotenoids and anthocyanins. They are a good source of cyanidin, which may be helpful in reducing the risk of cancer.
Sweet cherries have anthocyanins and other pigments in smaller concentrations that together are thought to protect the heart and related vascular tissue.

This recipe comes from Rachel Allen.I have done some variations by using cherries instead of apples.

The fruit sinks to the bottom quickly,leaving a light sponge on top with a lovely sugary crust. Therefore put in the cherries at the last minute before placing into oven.Makes 12-16 squares.
 2 eggs
 175g (6oz) caster sugar, plus 15g (1/2oz) extra sugar, for sprinkling
 1/2 tsp vanilla extract
 (3oz) butter
 75ml (2 ½ fl oz) milk
 125g (4 ½ oz) plain flour
 Rinds from 1 orange
 2 ¼ tsp baking powder
 10 cherries (halve and deseed)
 75ml (2 ½ fl oz) double cream, to serve (optional)

1.Preheat the oven to 200ºC (400ºF), Gas mark 6. Line the sides and base of the cake tin (20 x 20cm (8 x 8in) square cake tin) with parchment paper.
2.Using an electric whisk, whisk the eggs, 175g (6oz) caster sugar and vanilla extract in a large bowl until the mixture is thick and mousse-like and the whisk leaves a figure of eight pattern (this will take about 5 minutes).
3.Melt the butter in a saucepan with the milk, then pour onto the eggs, whisking all the time. Sift in the flour, and baking powder and fold carefully into the batter so that there are no lumps of flour. Mix in orange rinds.Pour the mixture into the prepared tin and smooth the surface.
4.Sliced the cherries in halve and deseed it, then drop them over the batter. They will sink to the bottom (this is meant to happen!). Sprinkle with the remaining sugar and bake in the oven for 10 minutes. Reduce the oven temperature to 180ºC (350ºF), Gas mark 4 and bake for a further 20–25 minutes or until well risen and golden brown.
5.Allow to cool in the tin, cut into squares and serve warm with cream .

VARIATION
Apples: Instead of orange rinds add cinnamon powder into the batter. Instead of the cherries, sink 2 sliced apples into the batter and cook in the same way.Its advisable to finish the cake by 2 dayz.

Source:Rachel Allen from Rachel Allen Bake!

This wonderful recipe is my contribution to the Event Veggie/Fruit A Month started by Priya and at present hosted by Umm Mymoonah of Taste Of Pearl City , Cherries being fruit of the month.

Coconut Pudding with Strawberry Sauce

2010-08-16T09:17:00.004+08:00

For the ramadan month would like to share a dessert recipe with all of you. Great pudding ,something cold to open

your fast with . Try it out.

800ml coconut milk
100gms sugar
50gms corn flour
1 tsp vanilla essence

Strawberry sauce
3 fresh strawberries
1 tsp sugar
1 tsp cornflour mix with water

Decoration
Fresh cut strawberries

Heat up coconut milk in a heat proof bowl.Add in sugar and stir unti dissolve. Add in a tsp at a time cornflour.Keep stirring until cornflour has dissolve in the coconut milk.Do the same until all the cornflour has been mix into the coconut milk. Stir at all time as the mixture will start thickening. Cook for further 40mins the mixture stirring at all time.Use the smallest heat when preparing the pudding as high heat can cause the pudding to cuddle faster or burn.
Pour into serving glasses or in a square pan.Leave in room temperature for half an hour then refrigerate the pudding.Pour strawberry sauce on pudding and decorate with fresh strawberries.

Strawberry sauce
Puree the fresh strawberry with ¼ cup of water.In low heat cook the strawberry puree and sugar.Thicken the sauce with cornflour mixture.Leave to cool before using.

Tips: Glaze the fresh strawberries with strawberry syrup to give a glossy look.

The above recipe is heading its way to Cold Desserts Event hosted by TORVIEWTORONTO

Thank You to Akheela of Torviewtoronto for the award she has given to all those who
have participated in her Cold Desserts Event.

Petite Rose Cakes

2010-07-31T07:49:00.006+08:00

Eggs are one of the common ingredients use in the culinary world. Eggs are so versatile that it has become a must in most household (unless you are a vegetarian).
I know that in my household its a must therefore I normally buy the Eggs which contain Omega 3 or pasteurize eggs. It is said that these type of eggs are safe to comsume in a regular basis .
Pasteurization (or pasteurisation) is the process of applying heat on object for the purpose of destroying viruses and harmful organisms such as bacteria, protozoa, molds, and yeasts in that object.
Pasteurize eggs are slightly expensive where 6 eggs costs about RM7+. There are two types available which are with Omega 3 and DHA. For kids its always advisable to buy the one containing DHA.
Today's recipe is a cake recipe, petite(as the name suggest) , cute and spongy to taste. The butter cream is a must because it compliments well the cake which is less sweet. It is suitable for all time or occasions.

Ingredients A
3 egg yolks
20gm sugar

Ingredients B
3 egg whites
70gm sugar

100gm flour
10gm vegetable oil
1 tbsp lemon juice
1 tsp lemon rind

Butter cream
100gm butter
60gm sifted icing sugar
1 tsp rose essence
Pink colouring

Beat yolks with sugar until fluffy.Add in vegetable oil, lemon juice and rind.Beat well.
Separately beat egg whites with remaining sugar until stiff. Fold in the egg whites into the yolk batter.
Mix in the flour. Place the mixture in a piping bag.
Pipe rounds onto small greased muffin tray.I used a 4cm diameter muffin pan. . Perheat oven at 180C and bake for 10mins.Increase timing for larger cakes.

For butter cream: Beat butter and icing sugar until light and creamy, add in essence and colouring. Sandwich petite cakes with butter cream.Dust with icing sugar.
Or you can also serve individually by piping buttercream on each pieces .

The above recipe is heading its way to the Breakfast Club 2 Event: Eggs .
Breakfast Club is a food blogging event hosted by Helen from Fuss Free Flavours and Sarah from fingers and toes.
The above recipe is heading its way to the Food Palette Series theme being Pink,hosted by Torviewtoronto

Petite Rose Cakes

Steamed Corn cake/Talam Jagung

2010-07-19T10:39:00.005+08:00

Bottom Layer
1 liter light coconut milk
350gm sugar
230gm plain flour
200gm cream corn
½ tsp salt
Yellow colouring

Top Layer
800ml coconut milk
60gm plain flour
100gm rice flour
½ tsp salt

Method:
For bottom layer
Combine all ingredients in a bowl except cream corn. Sieve and place in a proof heat bowl.Mix in cream corn and cook in low heat for 10 mins. Stir the batter at all times and do not leave un attended. In between you can take off from the heat and keep stirring and bring back to heat .This way you can prevent the batter from cuddling .
Pour the batter on a greased pan(with cooking oil) and steam on medium heat for 20-25mins.Take out from heat and leave to cool for 5mins before steaming with the 2nd layer.

Top layer
Combine all the ingredients and sieve.Cook in low heat for 15mins.With a fork scrap slightly the bottom layer and pour in the top layer.Steam for 20mins .Leave the cake to cool thoroughly for at least 3 to 4 hrs before cutting and serving.

The above recipe is heading its way to the Priya's Veggie/Fruit a month event: corn
at present hosted by Torview Toronto

Sambal Goreng(Suun Stir fry)

2010-07-07T11:00:00.007+08:00

200gm suun/glass vermicelli
100gm dried beancurd sheets
50gm French beans or long beans
1 pc fried beancurd/tauhu goreng
1 tbsp dried prawns(soak in water )
3 shallots
2 nips garlic
1 tbsp dark soy sauce
1 tbsp light soy sauce(salty)
1 tbsp chili paste
¾ tbsp sugar
Salt to taste

The dried beancurd sheets and suun

Soak glass vermicelli and dried beancurd(break into smaller parts) in a bowl with water.
Squeeze the dried prawns after 15mins and pound it coarsely.
Cut French beans diagnolly in a few parts.Cut in cubes the fried beancurd.
Chop shallots and garlic.

Saute the garlic and shallots in a bit of oil.Once aromatic add in dried prawns and chilli paste , cook further.Add in French beans ,beancurd and the soaked beancurd(squeezed out from the water).Add in both the sauces and seasonings.Saute until all ingredients have soften.Finally add in suun.Suun cooks faster and tend to stick on the wok so make sure there is enough fluid in the wok.If dish too dry sprinkle some water.Cook until the dish is slightly dry. Close fire.Serve with rice.

Note: You can replace dried prawns with fresh prawns or chicken pieces.
Can omit dried prawns if want it to be vegetarian.

Reposting some old recipes for certain events...

I am submitting Abuk-abuk and Sweet Rose Delight for Cooking with Seeds-Sago Eventstarted by Priya easy n tasty recipes and at present hosted byKitchen Samraj.

Kuih Ang Koo

2010-06-25T08:33:00.006+08:00

Mung Bean Ang Koo
(tortoise shaped rice cakes filled with sweet mung bean)

Ang koo kuih,, is a small round or oval shaped Chinese pastry with soft sticky skin and fillings in the centre. The oval shaped Ang ku kuih, is designed to resemble a tortoise shell. Oval or round, the Ang ku kuih, rests on a square piece of banana leaf.
Ang koo kuih, is usually red in color as suggested by its name literally translated as “red tortoise cake” Despite the color definition in the name, other common colors include yellow, grey, and green. The colors indicate the type of fillings inside the pastry. Traditional filings include bean paste, sesame, pandan and peanut. New flavors like durian have emerged reflecting manufacturer’s continuous innovation to incorporate popular tastes.
Tortoise symbolizes longevity and when the Ang koo kuih is shaped like a tortoise shell, it creates a high symbolic and ritual value.
Stained with a bright red/orange ,this is a sweet prepared on auspicious occasion.It is especially made for celebrations such as birthdays and baby’s full moon.It is also popular as an altar table offering.The bean filled kuih is common to all the Chinese dialect groups,but is especially linked to the hokkiens .They are formed in wooden moulds to resemble the shell of a tortoise(koo) ,the Chinese symbol of longevity and prosperity.Nowadayz the moulds can be bought plastic made and has different type of design.The fillings also varies to suit the taste of the people.

This is the mould that I used. It comes in 2 sizes,large and small.
I used the smaller mould which yielded 29 pieces of ang koo

Filling:
250g skinless green bean/mung bean
200gm sugar
A pinch of salt
5 tbsp oil

Started dough
50gm flour
30g sugar
4 oz water
Orange red colouring

Dough
250g glutinous flour
6 oz water
2 tbsp oil

Banana leaf ,cut into rectangles to place the ang koo
Extra oil for brushing

To make filling:
Prepare a day ahead:
Wash and soak the green bean for 2 hours. Steam over rapidly boiling water for 20-30mins.When cool, make into a paste with your hand.The bean will be easy to handle after steaming and breaks easily with your hands. Transfer the paste into a pot, add in salt,sugar and oil and stir continuously in low heat until the filling comes together.Cool before shaping into marble size balls.Refrigerate to use the next day.
Starter dough
Combine the ingredients in a saucepan and cook (for about 5mins)over low flame.Stirring at all times. In between take the saucepan from heat and keep stirring and place back on heat to cook further.This method prevents the dough from burning or cuddling up fast .Work until the dough comes together. Cool.

Combine the starter dough with glutinous flour, orange colouring ,add in oil and mix with hand to combine the ingredients.Slowly pour in water to combine the dough until they bind together.You will get a smooth dough.Cover with a towel to prevent skin forming on the dough.

To mould, flatten dough ball and place filling in the center.Wrap the dough evenly and shape into a ball again.Press the dough into a lightly floured mould .Knock gently to dislodge the ang koo.Flour the mould each time before placing the dough to make into shape.

Lightly oil a piece of banana leaf and place the ang koo on it.Repeat until you use up the dough.
Steam the ang koo kuihs in medium heat for 4 to 5mins in rapid boiling water.Cover the lid with a kitchen towel to prevent the steam to fall on the kuihs.
Lift the lid every 2 mins or so to de pressurise ,this is to prevent the kuihs from expanding and erasing the design on the kuihs.
Remove from the steamer and brush each kuihs with oil to have a glossy look and also to prevent it from sticking .When cool, trim the banana leaf neatly around the kuihs.

Adapted from :Flavour Magazine,Oct 2003 issue.

The above Kuih Ang Koo heads its way to the MLLA -24 Event started by Susan from The Well Seasoned Cook and at present hosted by Spain In Iowa

Pandan Ang Koo

Starter dough same as above.

Dough
250g glutinous flour
1 oz screwpine leaf juice /pandan juice (cut 2 leaves into a few segments and blender with some water to extract juice)
5 oz water
Green colouring
2 tbsp oil

Mix the above ingredients with the starter dough .Follow steps as above.

Filling:

3 cups grated coconut
100gm brown sugar (or more)
2 tbsp water
1 screwpine leaf(knotted)
1 tsp corn flour mix with 1 tbsp water

In a wok, add in all the ingredients accept the corn flour mixture. Stir continuously until the filling bind together. Finally add in the corn flour mixture.Discard the leaf.Leave the filling to cool.

Do not have Ang Koo moulds? Click here to get one!!

Spicy Stuffed Squids

2010-06-19T09:35:00.005+08:00

200 gm glutinous rice (soak in water for 4 hrs with ½ tsp turmeric powder)
400gms squids (4 to 5 large ones)
200gms boneless chicken(minced)
1 medium onion
1 nip garlic
1 cup coconut milk
Salt and sugar to taste
2 screwpine leaves,knotted
1 turmeric leaf
Tooth picks to intact the head and body of squids

To be pounded/grind
5 red chillies
4 shallots
2 nips garlic
1 cm ginger
5-6 peppercorns
½ in fresh turmeric
½ in shrimp paste/belacan (optional)

Drain rice and steam it with 4 tbsp of water and screwpine leaves for about 20mins.Stir with a fork. Heat oil, saute chopped garlic and onions until aromatic. Add in minced chicken and saute further.Add in salt to taste. Immediately add in the hot glutinous rice to the chicken mixture. Stir fry until all the ingredients are well combined. You will have difficulty to stir fry if the rice has cooled down. Once well combined close fire. Add in finely shredded turmeric leaves . Leave the filling to cool.

Next stage is to fill in the rice into the squids. I have bought 4 large squids weighing about 400gms . You can either use small squids or bigger ones. The small ones can be served as it is while the bigger ones can be cut into a few parts. To clean squid , grip the head in one hand and the body in the other. Gently pull the head away from the body. The entrails should come right along with it. The ink sac will be in the innards. It is thin and silvery. You won't get much ink per squid, but a little goes a very long way. Very small deposits of ink can also be found just behind the eyes.Wash it. The tentacles are perfectly edible. Sever them from the head just below the eyes. Remove and discard the beak from the center of the tentacles. It can be used later to close the top part . Inside the body, you will feel a long, thin sliver of cuttlebone which must be removed and discarded. The outer colored skin can be scraped or rubbed from the body tube under running water, leaving the white meat. On smaller, more tender squid, it is not necessary to remove the outer skin, but on larger squid, the skin tends to toughen with cooking.

Rinse meat and tentacles inside and out under cold running water and set aside to drain. Fill into the squid the glutinous rice. Press with your index finger so that the filling is compact inside the squid. Fill in ¾ way of each squid. Close the top part with the tentacles and attached it with the use of toothpicks. You can discard the tooth picks later once its cooked.Do the same way until all the squids are used up. In a wok, heat about 3 tbsp of oil. Saute the pounded ingredients until aromatic . Add in coconut milk ,salt to taste and sugar (abt 3 tsp )and let simmer. Add in the squids and cook it in low heat ,turning the squids every few seconds.Cooking squids at high heat might let the filling come out and the squids breaking apart.Once the squids are firm and cooked , close fire.leave to cool before discarding the toothpicks with the help of a fork.

This recipe is heading to Priya easy n tasty recipes for the event Healing Foods-Onions ,started by Siri of Siri's Corner. Cooking with Seeds-Pepper Event hosted by Padma's recipes and started by Priya.

E Shop

2010-06-08T08:37:00.022+08:00

Some how during these pass few months things has just turn hectic for me that
I have actually forgotten that my luvly blog had turned 3 years old on 29th May.
Happy Belated Birthday Luv….
I remembered it only this morning while I was baking a cake (as it’s the school holidays here)
for all at home.I had to smile to myself as I felt good inside as there were many good things happening to me this year .I have somehow landed with a part time job and decided to persue a part time course to have better job opportunities. What better reason not to be smiling all the way!!!
I was thinking of selling some products on my blog for sometime now. All the time I feel a bit undecided but last month I went out and bought most of the things I wanted to sell online and today am going to start this new venture thru my blog.

Most of the items sold here can be used for some of my recipes in this blog. There are a few more new recipes which I will be blogging using some of the items below.If you have any queries just mail to me at malaysiandelicacies@gmail.com . Your patience is much appreciated if I could not reply immediately.

KPT01 / Kuih Pai Tee Mould Price:US$18

REM01 / Rempeyek/Tumpi Mould Price:US$8

PAM01 / Puteri Ayu Mould (1 dozen) Price: US$8

SC01 / Steaming plastic cups (1 dozen) Price:US$6

AKMSmall / Ang Koo Mould( Small )Price:US$5

AKMBig / Ang Koo Mould –(Big )Price:US$4

*Colours may vary for certain products.

Adding a few more new items :

Batik Purse to keep coins or valuables

Available in orange and black colour

DI01 - USD8

Wooden Bullock Cart

DI02 - USD10

Pink Magnetic Kebaya (Front and back view)

DI03 - USD7

Yellow Magnetic Kebaya (Front and back view)

DI04 - USD7

Bookmarks (5 in a set)

DI05-USD6

Bookmarks (5 in a set)

DI06-USD6

Melaka Keychains (6 pcs in a set)

DI07- USD20

Food Stuff:

Two in one Dodol, Original or durian flavour(choose either one only) plus ginger flavoured Dodol
FS01 - USD9

Click on the images for larger view

Please email at malaysiandelicacies@gmail.com to order the products and the quantity.Please take note that the product price are US Dollars and not nego. Product pricing are excluding delivery charges.
Once you have ordered the products , I will inform the full pricing including delivery charges. Email me with the following particulars:
Name:
Address:
Email :
Product code and quantity:
Mode of payment:
Phone No : I will write your contact number when I send the products on the packing
All products will be send via postal express.
Please take note that products will only be send upon receivement of payment.
Delivery Time : 15 days time upon receivement of payment.

Payment Mode:

Westin/Western Union Money Transfer

There are 2 simple ways to send money though Western Union.Firstly, you can go to the nearest Western Union Authorized Service Provider location to send money through Western Union.
Complete the appropriate Western Union 'To Send Money' form, and give the completed form to the Authorized Service Provider, together with your current original valid government-issued photo identification, the amount of money that you (the Sender) want to send, and the necessary transfer fees.
You will be required to sign a receipt after you have verified that all the details printed on the receipt are correct. One of the details printed on the receipt is your Money Transfer Control Number (MTCN), which can use to track the status of your money transfer online.

1. INFORM YOUR RECEIVER

o The sender's full name (as written on the 'To Send Money' form).
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o The Money Transfer Control Number (MTCN).

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Mung Dal Yogurt Soup

2010-05-24T08:55:00.011+08:00

Todays recipe is a vegetarian dish .Its a stew that uses yogurt,mung dal and tomatoes as main ingredients.
Nutritionally ,yogurt is similar to milk ,being rich in proteins, B vitamins ,calcium and phosphorus. It is widely acclaimed as a health food as it contains small amounts of healthy bacteria which help protect the body against infection and the effects of stress.One of my earlier article on yogurt can be read here

There are over 1000 legumes species. Pulses and legumes are in the class of vegetables that includes beans, peas, lentils and garbanzo beans, or chickpeas. Beans and Lentils have been found in 5,000 year old settlements in the Eastern Mediterranean and Mesopotamia, in Egyptian pyramids, Hungarian caves, Britain and Switzerland, in even earlier civilizations like Peruvian Indians, Middle Eastern and East Indian civilizations. Beans and Lentils are thought to have originated from the wild lentils that still grow in India, Turkey and other Middle Eastern countries.
This stew recipe uses Mung/moong split without shells/skin. This yellow dal doesn't need to be soaked and are easy to cook and digest. These beans can also be boiled and mashed in soups, stews, and sauces.In Ayurveda, split moong dal is recommended for children, elderly people and convalescents as it is easily digested.
More on dals here

60gm mung dal
3 cups water
2 medium tomatoes(chopped)
1 tsp turmeric powder
1 tsp cumin powder
2 cloves garlic (pounded)
1 tsp peppercorns,coarsely pounded
¼ tsp asafoetida powder
Salt to taste
½ cup yogurt mix with ½ cup water

Tempering:
1 tsp ghee
2 dried chillies(cut into a few parts,you can deseed if desired)
½ tsp mustard seeds
1 tsp cumin seeds
¼ tsp fenugreek
2 sprigs curry leaves

In a microwaveable bowl, place washed mung dhal, 3 cups water,chopped tomatoes, turmeric powder and cumin powder.Microwave for 35mins. My microwave has oven function,therefore its a standard heat , there is no medium or high .Leave the dhal to cool.Place it in a blender, and make into a fine paste. If too thick add some water.
Place the paste in a bowl again, add in pounded garlic and peppercorns.Microwave for another 10mins .Take out, add in salt and mix in yogurt mixture. In a separate microwave bowl, place ghee.Microwave for 45secs. Add in dried chillies,mustard,cumin seeds,fenugreek and curry leaves.Microwave further for another minute.Take out and add in asafoetida powder .Pour into the dal mixture.Give a stir .Serve with rice .

The above recipe is heading its way to a few events:

Food For 7 Stages Of Life:Food for ailments and old age hosted by Sourashtra Kitchen and Sudeshna
MEC-Healthy Food Event started by Srivalli and now hosted by EC of Simple Indian Food
Delicious Dals Event hosted by Suma of Veggie Platter
Cooking With Seeds-Cumin Seeds Event started by Priya's Easy and Tasty Recipes ,hosted at present by Sara's Corner
My Legume Love Affair(MLLA)-23 hosted by The Well Seasoned Cook

Sending the soup recipe for the Soup Event hosted by My Culinary Creations

Malaysian Delicacies

Fortune In a Bowl/A salad Idea

Raspberry Almond Bars

Chocolate Lava Cake recipe

Spicy Butter Chicken

Kerutup Kambing

Sago Palm Sugar Cupcake

Chicken In Dark Sauce/Gulab Jamun Ice Cream

Pandan Pallgova & Shallot Cookies

Kuih Koci Pumpkin

~~**~~Happy Onam 2011~~**~~

Recipes for Raya

Cucur Badak

Sweet Black glutinous porridge

Kuih Kosui/Koswi

Purple cabbage and Fennel slaw

Banana and almond frangipane tart

Stir Fry Egg Noodle

English Enrichment Test

Spinach N Cabbage Prathas

~~Part Select~~

Mint Prawn Masala

~*~Happy Mother's Day~*~

Red Bean Pancake

Butter Cinnamon Roll

Bukhari Rice,Ayam Masak Merah,Tomato Salsa

Baby Mustard Green with wolfberries

Festive Dishes

HaPPy NeW YeAr ~~~**2011**~~~

Lemon Ginger Bar,Soft Pumpkin Cookies N Crustless Quiche

Carrot Orange Bread

Carrot Rice, Fish Cutlet N Buah Kana Cookies

Apple N Raisin Strudel

Proud Day for Malacca

Melaka Maju 2010

Double Deck Chocolate Mousse

Kerabu fried Rice,Jackfruit N Prawns Curry N Cendol Soya

Dutch Cherry Cake

Coconut Pudding with Strawberry Sauce

Petite Rose Cakes

Steamed Corn cake/Talam Jagung

Sambal Goreng(Suun Stir fry)

Kuih Ang Koo

Spicy Stuffed Squids

E Shop

Mung Dal Yogurt Soup

Happy Onam 2011

Part Select

~~Happy Mother's Day~~

HaPPy NeW YeAr ~2011~